Traverse City Record-Eagle

Food

May 23, 2013

A kebab as happy on the grill as under the broiler

The trouble with spring is that we get eager to grill, but we can't always count on the weather to cooperate.

Admittedly, I am a fair weather griller. I know some people who gleefully brave blizzards for the joy of putting meat to searing grate. I simply am not so hardy a man. A bit of a chill or dampness in in the air is enough to scuttle my grill plans and send me back indoors.

Of course, that can make planning a challenge. Coming up with a whole new menu just because I don't want to get wet doesn't quite work for my life. So this time of year I tend to gravitate to recipes that won't complain if I need to move them indoors. This lemon-pepper lamb with bell pepper couscous is just such a recipe.

The meat marinates in a bath of olive oil, lemon juice, garlic and gobs of fresh oregano and rosemary. And while 30 minutes is plenty of time, it also can sit this way for up to 24 hours.

When you're ready to cook, it's on and off the grill in under 10 minutes. Weather not working for you? Move it indoors and pop the meat under the broiler. You'll be eating in the same amount of time.

If you're doing things ahead of time, consider also prepping your tzatziki in advance. The flavor gets better with time.

Lemon-Garlic Lamb Kebabs with Bell Pepper Couscous

For the lamb:

1/4 c, olive oil

6 cloves garlic, minced

2 T. chopped fresh oregano

2 T. chopped fresh rosemary

Juice of 1 lemon

1 t. kosher salt

1/2 t. ground black pepper

3 lbs. lamb loin, cut into 2-inch chunks

For the yogurt sauce:

6-oz. container plain Greek yogurt

3 cloves garlic, minced

Zest and juice of 1 lemon

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