Grilled Lamb Kebabs with Israeli Couscous | Dinner Reinvented

lamb shoulder

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken is leaner, while pork is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point, while vegetable oil is budget-friendly.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is creamier and protein-rich, while sour cream is often less costly.

bell peppers

🥗Healthier: zucchini

💰Cheaper: carrots

Zucchini adds moisture, while carrots are often more affordable.

Start by chopping the onion and garlic.

Combine 1 pound of lamb and 1 pound of lean grass-fed beef in a bowl.

Add kosher salt and 1 teaspoon of black pepper to the meat mixture.

Add 1 tablespoon of cumin, 1 teaspoon of coriander, 1/4 teaspoon of cinnamon, 1 teaspoon of smoked paprika, and 1 teaspoon of sumac to the mixture.

Add 2 tablespoons of toasted pine nuts and 2 tablespoons of fresh chopped parsley.

Drizzle in 1 tablespoon of light olive oil and mix everything together.

Let the mixture sit while firing up the grill.

Shape the meat mixture into large meatball-sized portions and place directly on the grill.

Grill the kebabs, letting them sit without moving for a while to ensure a good sear.

Prepare tzatziki sauce by sprinkling 2 persian cucumbers with 1 teaspoon of kosher salt and squeezing out moisture.

In a bowl, combine 2 cups of 2% greek yogurt, 2 tablespoons of fresh chopped dill, and 2 cloves of minced garlic.

Mix the tzatziki sauce and adjust garlic to taste if keeping longer than a day.

Serve the grilled kebabs with tzatziki sauce and Israeli couscous, garnished with paprika.

Cooking Techniques

Equipment Needed

Spice Level: