Grilled Lamb Chops And Vegetable Kebabs Recipes

Steps:

• Heat grill to medium-high heat.
• Thread meat and vegetables alternately onto 4 skewers.
• Mix remaining ingredients; brush onto kabobs.
• Grill 12 to 14 min. or until meat is done and vegetables are crisp-tender, turning after 7 min.

Steps:

• 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.
• 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.

Steps:

• Build a two-level fire in your grill by putting all the coals on one side. When the flames have died down and the coals are medium-hot (you can comfortably hold your hand 6" above the grill for 3-4 seconds), you're ready to cook.
• Trim the lamb of most of the fat and cut into 32 more or less equal chunks. Combine in a bowl with 1/4 cup olive oil and salt and pepper to taste; toss well to coat.
• Thread the lamb chunks onto skewers (8 or so per skewer) and place directly over the coals. Cook, turning, until done to your liking, about 8 minutes total for medium-rare.
• When the lamb is done, slide the chunks off the skewers into a large bowl, then add apricots, Maras pepper, garlic, mint, remaining 1/4 cup olive oil, and more salt and pepper to taste and toss vigorously. Serve warm.