Aegean Island Souvlaki
with Grilled Vegetable Couscous

Serves: 4

 

Aegean Island SouvlakiThis dish successfully combines elements from opposite sides of the Mediterranean. Souvlaki is the Greek dish of skewered, grilled marinated lamb, while couscous is a North African classic that's traditionally served with grilled or roasted lamb.

 

Souvlaki
1/2 cup extra virgin olive oil
2 tablespoons minced fresh oregano leaves
1 clove garlic, minced
Salt and freshly ground black pepper to taste
1-1/2 pounds boneless shoulder of lamb,
   or lamb loin, diced into 1-inch pieces

Couscous
1 red bell pepper
1 small eggplant (about 8 ounces), sliced in half lengthwise
2 small zucchini (about 8 ounces), sliced in half lengthwise
1 small red onion, sliced
Salt to taste
3-1/2 tablespoons olive oil, divided
1-1/2 cups water
1 cup couscous
1/2 cup black olives (such as kalamata), pitted and chopped
4 tablespoons minced fresh flat-leaf parsley, divided
1/4 cup freshly squeezed lemon juice (1 to 2 medium lemons)
1/2 teaspoon minced lemon zest

 

Place the oil, oregano, garlic, salt, and pepper in a nonreactive baking dish. Add the lamb and marinate, refrigerated, overnight.

To prepare the couscous, roast the bell pepper on the grill and let steam. When cool, peel, seed, dice, and set aside. Meanwhile, lay the eggplant, zucchini, and onion on a work surface, sprinkle with salt, and brush both sides with 3 tablespoons of the oil. Grill the vegetables over direct medium-high heat for 3 or 4 minutes per side. When cool, chop the vegetables and set aside with the peppers. Place the water and a pinch of salt in a saucepan and bring to a boil. Add the remaining 1/2 teaspoon of oil and the couscous; stir once, and remove from the heat. Cover the pan and let sit for 10 minutes to allow the couscous to absorb the liquid.

Remove the lamb from the marinade and thread onto 2 parallel skewers. (If using bamboo skewers, soak in water for 30 minutes to prevent burning. Grill over direct medium-high heat for 7 or 8 minutes, turning occasionally. Transfer to serving plates. Add the diced vegetables, olives, 3 tablespoons of the parsley, lemon juice, and lemon zest to the couscous, and fluff with a fork. Serve with the lamb skewers, and garnish with the remaining tablespoon of parsley.

Buy the Book!

 

Omaha Steaks: Let's Grill
By John Harrisson with Frederick J. Simon
Clarkson Potter/Publishers, April 2001
Hardcover, $13.95
128 pages, color photographs throughout
ISBN: 0-609-60776-6
Recipe reprinted by permission.

 

Omaha Steaks: Let's Grill

Recipes

 


 

This page created May 2001

Top


 

The Global Gourmet
Return to the
Global Gourmet®
Main Page

 

Memorial Day Recipes
Memorial Day Recipes

 

AddThis Social Bookmark Button

AddThis Feed Button

 

Global Gourmet®
Shopping
Gourmet Food, Cookbooks
Kitchen Gadgets & Gifts

 
Search this site:

Advanced Search

 

Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
I Love Desserts
On Wine
Shopping

new green basics New Green Basics
cooking kids Cooking with Kids

Archives
Conversions, Charts
   & Substitutions

Forums/Message Boards
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

 
IACP Cookbook
Award Winners

Fish Forever
Local Breads
Asian Flavors (Jean-Georges)
Morimoto: Japanese Cooking
Chocolates & Confections
Julia Child
Cook with Jamie
The World Atlas of Wine
Food: The History of Taste
Cook Everything Vegetarian
All Cookbook Winners

JBF Cookbook
Award Nominees

Egg
My Bombay Kitchen
Revolutionary Chinese
A Baker's Odyssey
Great Bar Food at Home
Chez Jacques
Super Natural Cooking
Lidia's Italy
Geography of Oysters
Cheese Essentials
Vegetable Harvest
All Cookbook Nominees

Classic Cookbooks

Betty Crocker Why It Works
The Bon Appétit Cookbook
Joy of Cooking
Fifth Taste...Umami
The Professional Chef
New American Cooking
Vegetable Love

 
 

 
 

Copyright © 1994-2008,
Forkmedia LLC

 

 

 
 

Become a Chef:
Best Culinary Schools

 

Everything Kitchens
Coffee Makers, Blenders
Espresso Machines

 

The California Wine Club
Wine of the Month Clubs
Monthly Wine Club Gifts

 

Cheap Flights
Online Shopping

 

Groomsmen Gifts
Grooms Wedding Guide
Bridesmaids Gifts

 

Mom's Recipes

 
 

 
 

Cheddars
Cheese Samplers
& Gift Ideas

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

Tenerife
Weight Loss Diet
Women's Vests
Vending Machines