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Lamb on the grill with vegetable kebab

  • olive oil - 2 tbsp.spoon
  • medium zucchini - 2 pieces (sliced ​​crosswise into 16 slices)
  • cherry tomatoes - 12 pieces
  • salt and pepper - - To taste
  • cereal couscous - 1 cup
  • chopped fresh parsley - 1/3Glass
  • lamb ribs - 8 pieces
  • ground coriander - 2 teaspoons

Heat the grill to high temperatures, lightly oil the grate with oil.Cook pre-soaked wooden skewers in water, and to impose on them one by one zucchini and tomatoes.Share on baking sheet and sprinkle with 1 tablespoon oil, season with salt and pepper.Set aside.Put the couscous in a bowl.Pour 1 1/2 cups of boiling water.Stir, cover, let stand 5 minutes.Add 1 tablespoon of butter and parsley.Season with salt and pepper.Cover and set aside.Put the lamb on a baking sheet.Season both sides of the coriander, salt and pepper.Put on the grill.Fry, turning once, until the meat is browned, 3 to 4 minutes on each side, from 5 to 6 minutes on each side.Serve the lamb with vegetable kebabs and couscous, garnished with

lemon wedges, if desired.

Servings: 4

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