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Ground American Lamb Kebabs with Dried Fruit-Mint Quinoa "Couscous"
Courtesy of American Lamb Board
Servings: 6
Prep Time: 30 Min.
Cook Time: 15 Min.
What you need:
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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