ezRecipe-Zee: Cooking Recipe: How to make Grilled Cumin-Lamb Pitas With Couscous And Yogurt

Grilled Cumin-Lamb Pitas With Couscous And Yogurt

	COMMENTS
	SEND TO A FRIEND
	REPORT A RECIPE
	PRINTABLE VIEW

Date Added:	February 29, 2008
Calories:
Serves:	6
Prep. Time:	0:00
Category:	Lamb, Main Dish

Ingredients:

1 1/2 cups          plain yogurt
2                   garlic cloves
1     tablespoon    fresh lemon juice
                    Salt
2     teaspoons     ground cumin
1     teaspoon      ground coriander
2 1/4 pounds        boneless lamb sirloin
                    cut into 1" cubes
1     cup           water
1/4   teaspoon      salt
2/3   cup           couscous
1/2                 cucumber
1                   ripe tomato
1/2   small         onion
2     tablespoons   olive oil
2     tablespoons   chopped fresh dill
                    Freshly-ground black pepper
6                   pita breads - (6" dia)

Directions: one line for each direction. When saved the lines will be numbered.

Set strainer over large bowl. Line strainer with 2 layers of cheesecloth (do not let strainer touch bottom of bowl). Spoon yogurt into strainer. Let stand at room temperature 1 hour (liquid will drain out and yogurt will thicken; discard liquid). Mix yogurt, garlic and lemon juice in small bowl. Season to taste with salt.
Rub cumin and coriander over lamb pieces. Thread lamb onto 6 metal skewers. (Yogurt and lamb can be prepared 4 hours ahead. Cover separately and chill.)
Combine 1 cup water and 1/4 teaspoon salt in medium saucepan. Bring to boil. Add couscous. Remove from heat. Cover; let stand until liquid is absorbed, about 5 minutes. Transfer couscous to large bowl; fluff with fork. Cool to room temperature. Stir in chopped cucumber, tomato, onion, olive oil and fresh dill. Season with salt and pepper.
Prepare barbecue (medium-high heat). Grill lamb to desired doneness, turning frequently, about 10 minutes for medium-rare. Transfer to platter. Sprinkle with salt. Grill pitas until heated through and lightly toasted, about 1 minute per side.
Place 1 pita on each of 6 plates. Spread yogurt mixture evenly over pitas. Spoon couscous down center of pitas. Slide lamb off skewers onto couscous.
This recipe yields 6 servings.
Comments: The manly art of grilling reached its first peak in this decade, as dads stood by their Webers, stoking the fire and pulling dinner from its clutches while moms did the shopping and cleanup. Besides burgers and wienies, people loved to make shish kebab. Today, grilling knows no gender, and skewers remain a handy way to prepare small foods. Experience has taught us that the vegetables are best cooked separately, or not at all -- as this hot-cold, tender-crunchy wonder of a sandwich illustrates.

Notes:
Recipe from the article "The 20th Century In Food: 1950s"

Nutrition Facts not Available

Rating: ()

Added On: February 29, 2008

* Bon App�tit, September 1999