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Grilled Cumin-Lamb Pitas with Couscous and Yogurt

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


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.


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