Shish Kabob with Yogurt Sauce and Lemon-Olive Cousc

Name: Shish Kabob with Yogurt Sauce and Lemon-Olive Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra-virgin olive oil, plus more for drizzling; 1 tablespoon ground cumin; 1 tablespoon ground coriander; 1 tablespoon ground turmeric; 1 teaspoon dried oregano or marjoram; 1/2 teaspoon ground cinnamon; 2 tablespoons grill seasoning, (recommended: Montreal Steak Seasoning by McCormick); 2 pounds boneless leg of lamb, cut into 1 1/2-inch cubes; 1 large onion, cut into bite-sized pieces; 2 green bell peppers, seeded and cut into bite-sized pieces; Salt and freshly ground black pepper; 2 cups Greek plain yogurt; 2 cloves garlic, peeled and grated or minced; 1/4 cup finely chopped mint leaves, a handful; 1/4 cup finely chopped parsley leaves, a handful; 1/4 cup pine nuts; 1 tablespoon butter; 1 lemon, zested and juiced; 1 1/2 cups chicken stock; 1 1/2 cups couscous; 1 cup pitted and chopped green olives; Toasted pita, for serving; Special equipment: metal skewers

Servings: persons

1/4 cup extra-virgin olive oil, plus more for drizzling
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon ground turmeric
1 teaspoon dried oregano or marjoram
1/2 teaspoon ground cinnamon
2 tablespoons grill seasoning, (recommended: Montreal Steak Seasoning by McCormick)
2 pounds boneless leg of lamb, cut into 1 1/2-inch cubes
1 large onion, cut into bite-sized pieces
2 green bell peppers, seeded and cut into bite-sized pieces
Salt and freshly ground black pepper
2 cups Greek plain yogurt
2 cloves garlic, peeled and grated or minced
1/4 cup finely chopped mint leaves, a handful
1/4 cup finely chopped parsley leaves, a handful
1/4 cup pine nuts
1 tablespoon butter
1 lemon, zested and juiced
1 1/2 cups chicken stock
1 1/2 cups couscous
1 cup pitted and chopped green olives
Toasted pita, for serving
Special equipment: metal skewers

1
Preheat grill or grill pan to medium-high or broiler with oven rack set on second level from the top of oven.
2
Combine 1/4 cup olive oil, just eyeball the amount, with spices and grill seasoning in a shallow bowl or dish.
3
Add lamb to seasonings and coat evenly in the mixture.
4
Skewer the meat on metal skewers and let sit for 10 minutes.
5
Cook on a hot grill or under the broiler for 7 to 8 minutes for medium-rare.
6
Thread the onions and peppers onto skewers, drizzle with oil and sprinkle with salt and pepper.
7
Place on grill or under the broiler for 12 to 15 minutes or until tender.
8
Combine yogurt with garlic, mint and parsley.
9
In a sauce pot toast pine nuts over medium heat, remove and reserve.
10
Add butter, zest of lemon, and chicken stock to pot and bring to a boil.
11
Stir couscous and olives, cover the pot and remove from heat.
12
Let the couscous stand 5 minutes.
13
Fluff couscous with a fork and toss in the pine nuts.
14
Stir the lemon juice into yogurt to thin.
15
Serve meat and vegetables with dipping sauce, couscous and toasted pita alongside.

1216

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1/4 cup extra-virgin olive oil, plus more for drizzling, 1 tablespoon ground cumin, 1 tablespoon ground coriander, 1 tablespoon ground turmeric, and more.

Yes, Shish Kabob with Yogurt Sauce and Lemon-Olive Couscous falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shish Kabob with Yogurt Sauce and Lemon-Olive Couscous

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions