Careme

Ingredients

• Simple Truth Organic® Natural Ground Lamb

  10 oz $12.99
• Kroger® Pearl Couscous

  3/4 cup dry $2.49
• Cucumber

  1 medium, diced $0.99
• Fresh Red Tomato

  12 oz, diced $2.49
• Jumbo Red Onion

  1/4 small onion, divided $2.29
• Parsley

  1/3 cup chopped, divided $1.89
• Mint

  2 tablespoons chopped $1.49
• Fresh Organic Lemon - Each

  1 lemon, zested and juiced $2.00
• Garlic

  2 cloves, grated or minced $0.79
• Olive oil

  2 tablespoons, divided
• Ground cumin

  1 teaspoon
• Smoked paprika or sweet paprika

  1/2 teaspoon
• Ground allspice or cinnamon

  1/4 teaspoon
• Kosher salt and black pepper

  to taste
• Plain yogurt

  1/3 cup, optional for serving
• Owen Roe Sinister Hand Grenache Oregon Red Wine

  750 ml $23.99

Instructions

1. Prep the produce: dice the cucumber and tomato, finely chop the parsley and mint, zest and juice the lemon, mince the garlic, and grate 1–2 tablespoons of the red onion onto a paper towel or clean kitchen towel. Squeeze the grated onion firmly to remove excess liquid, then finely dice the remaining onion for the salad.
2. In a bowl, combine the ground lamb, squeezed grated onion, garlic, lemon zest, cumin, paprika, allspice, 2 tablespoons parsley, 3/4 teaspoon salt, and several grinds of black pepper. Knead vigorously by hand for 1–2 minutes until the mixture turns tacky, sticky, and cohesive, then shape into 4 short oval kebabs around metal skewers or into sturdy grillable logs.
3. Start the pearl couscous according to package directions in salted water. While it cooks, heat a grill to medium-high and oil the grates once hot.
4. Make the salad by tossing the cucumber, tomato, diced red onion, mint, remaining parsley, 1 tablespoon lemon juice, 1 tablespoon olive oil, a pinch of salt, and black pepper. Let it sit while the lamb grills.
5. Drain the couscous if needed, then toss with 1 teaspoon olive oil, 1 tablespoon lemon juice, and 1 tablespoon parsley. Cover to keep warm.
6. Grill the lamb kebabs for 3–4 minutes per side, turning carefully, until browned and the center reaches 160°F for ground lamb. Transfer to a plate and rest for 5 minutes.
7. Taste the couscous and salad, adjusting with extra lemon, salt, or pepper as needed. Plate the couscous, top with the grilled lamb lula kebabs, spoon the tomato-cucumber salad alongside, and add a dollop of plain yogurt if using.