Gonna make it for Easter
Directions
Preheat grill or grill pan to medium-high or broiler with oven rack set on second level from the top of oven.
Combine 1/4 cup olive oil, just eyeball the amount, with spices and grill seasoning in a shallow bowl or dish. Add lamb to seasonings and coat evenly in the mixture. Skewer the meat on metal skewers and let sit for 10 minutes. Cook on a hot grill or under the broiler for 7 to 8 minutes for medium-rare.
Thread the onions and peppers onto skewers, drizzle with oil and sprinkle with salt and pepper. Place on grill or under the broiler for 12 to 15 minutes or until tender.
Combine yogurt with garlic, mint and parsley.
In a sauce pot toast pine nuts over medium heat, remove and reserve. Add butter, zest of lemon, and chicken stock to pot and bring to a boil. Stir couscous and olives, cover the pot and remove from heat. Let the couscous stand 5 minutes. Fluff couscous with a fork and toss in the pine nuts.
Stir the lemon juice into yogurt to thin.
Serve meat and vegetables with dipping sauce, couscous and
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (436g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1318 | ||
Calories from Fat: 606 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 67.4g | 90 % | |
Saturated Fat 11g | 55 % | |
Monounsaturated Fat 30.2g | ||
Polyunsanturated Fat 21.9g | ||
Cholesterol 13mg | 4 % | |
Sodium 305.7mg | 11 % | |
Potassium 828.2mg | 22 % | |
Total Carbohydrate 149.9g | 44 % | |
Dietary Fiber 12.2g | 49 % | |
Sugars, other 137.7g | ||
Protein 29.4g | 42 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1318
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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