Aegean Island Souvlaki
with Grilled Vegetable Couscous
This 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.
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
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.
Omaha Steaks: Let's Grill
By John Harrisson with Frederick J. Simon
Clarkson Potter/Publishers, April 2001
128 pages, color photographs throughout
Recipe reprinted by permission.
Omaha Steaks: Let's Grill
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This page created May 2001