Ground American Lamb Kebabs with Dried Fruit-Mint Quinoa "Couscous"
Courtesy of American Lamb Board
Prep Time: 30 Min.
Cook Time: 15 Min.
What you need:
For Lamb: * 2 lb. ground American lamb * 1/2 c. finely minced onion * 6 cloves minced garlic * 3 Tbsp. chopped cilantro * 3 Tbsp. chopped parsley * 1/2 tsp. ground cumin * 1/2 tsp. ground coriander * 1/8 tsp. ground cinnamon * salt and pepper to taste
For Quinoa: * 2 c. quinoa * 1/3 c. chopped dried apricots (about 6 apricots) * 1/3 c. chopped medjool dates (about 3 large dates) * 4 Tbsp. chopped fresh mint * 3 Tbsp. chopped cilantro * 2 tsp. freshly grated lemon zest * 3 Tbsp. fresh lemon juice * 1/2 tsp. salt * 1/2 tsp. freshly ground black pepper
What to do:
1. For Lamb: In a large bowl combine lamb, onion, garlic, cilantro,parsley, cumin, coriander and cinnamon and mix until well incorporated. 2. Form into 24 equal-sized oblong patties and thread 2 patties each onto 12 metal or soaked wooden skewers; reserve. 3. For Quinoa; Place quinoa in a 4-qt. saucepan and rinse with cold water three times, changing water each time. After third rinsing, add 3 c. water to the quinoa, bring to a boil and cook quinoa, stirring occasionally, until water is absorbed, 10-12 min. (quinoa should be mostly dry and slightly al dente). Remove from heat, fluff and cover to keep warm. 4. Heat a grill or grill pan over medium-high heat. Grill skewers until just cooked through 2 min. per side (meat will be pink on the inside). * Remove from heat and rest for 3 min. 5. While meat is resting, toss quinoa with apricots, dates, mint, cilantro, lemon zest and juice and salt and pepper to taste. Serve with skewers.
* Instead of grilling, skewers can also be cooked under the broiler for 3-4 min. until med. rare.
* Recipe and image provided by the American Lamb Board