• 32 Ratings

In this simple-but-satisfying meal, couscous and grilled skewers of cherry tomatoes and zucchini complement coriander-rubbed lamb chops.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat grill to high; lightly oil grates. Assemble four 8-inch-long presoaked wooden skewers; alternately thread zucchini, cut side down, and tomatoes. Place on a rimmed baking sheet, and drizzle with 1 tablespoon oil; season with salt and pepper. Set aside.

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  • Place couscous in a medium bowl. Cover with 1 1/2 cups boiling water. Stir, and cover tightly with plastic wrap; let stand 5 minutes. Add 1 tablespoon oil and parsley. Season with salt and pepper, and fluff with a fork to combine. Cover again to keep warm; set aside.

  • Place lamb chops on baking sheet with kebabs. Rub both sides of chops with coriander; season with salt and pepper. Place chops and kebabs on grill. Cook, turning once, until chops are browned and cooked to desired doneness, 3 to 4 minutes per side (for medium rare), and vegetables are tender, 5 to 6 minutes per side. Serve chops and kebabs with couscous and, if desired, lemon wedges.

Cook's Notes

Before using, soak wooden skewers in a shallow bowl of water, 30 minutes.

Reviews

32 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 13
  • 2 star values: 7
  • 1 star values: 4