The Joys of Eating Al Fresco
Succulent lamb kebabs with mint parsley sauce and pine nut couscous
Why do we always associate al fresco eating with holidays abroad? When the sun shines, the sounds and smells of a balmy English summer evening are pretty hard to beat. Whether you’re simply throwing sausages onto the BBQ or planning something more exotic, you’ll want it to be fairly simple and quick, so you can spend maximum time relaxing in the sun.
Try this simple dish at your next BBQ or camp out!
- 2 teaspoons ground cinnamon 2 teaspoons ground coriander
- 1 teaspoon salt
- I/2 teaspoon freshly ground black pepper
- I teaspoon ground cumin
- I/2 teaspoon ground nutmeg or I/4 teaspoon freshly
- ground nutmeg
- 3 pounds boneless leg of lamb, cut into I-inch cubes Special Equipment: I package wooden skewers, soaked in water for 30 minutes
Combine all spices and seasonings in a small bowl.
Place lamb cubes in a shallow baking dish or large bowl. Rub spice mixture into lamb with hands. Let sit till lamb is room temperature and spices have permeated lamb, appx. 30 minutes to an hour.
- 2 red peppers 2 small onions
- I tablespoon olive oil
- I/2 tablespoon freshly squeezed lemon juice
- Salt and freshly ground pepper
Cut 2 red peppers into chunks and 2 small onions into wedges. Mix oil and lemon juice and toss with vegetables. Season with salt and pepper.
Preheat a grill or grill pan to high heat. Thread lamb cubes onto skewers alternating with chunks of red onion and red bell pepper, without crowding skewer.
Grill kebabs for 3 minutes per side, or until cooked to desired doneness. Transfer to a serving platter, and serve over couscous.
Pine nut couscous
- 2 cups chicken stock
- 2 tablespoons butter
- 3 tablespoons pine nuts, a generous palm full 2 cups couscous
Melt butter and toast pine nuts in saucepan. Add 2 cups stock and bring to a boil. Remove pan from heat, season with salt and pepper. Add couscous and cover pan. Let stand 5 minutes. Fluffwith a fork.
Mint-parsley yogurt sauce
- I cup plain yogurt (2 percent or whole is best) I tablespoon mayonnaise
- 2 tablespoons freshly squeezed lemon juice 2 cloves garlic, pressed
Salt and freshly ground black pepper
2 tablespoons chopped fresh mint leaves
- 2 tablespoons chopped fresh flat-leaf parsley leaves
Stir together the yogurt, mayonnaise, lemon juice, and garlic in a medium bowl. Season with salt and pepper, to taste. Add the chopped fresh herbs and gently stir to combine. Cover and refrigerate until ready to serve.