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, finely diced $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

Instructions

1. Heat a grill to medium-high and oil the grates. Finely mince the garlic, chop the herbs, dice the cucumber and tomato, finely dice the red onion, and zest and juice the lemon.
2. In a bowl, combine the ground lamb, garlic, lemon zest, cumin, paprika, allspice, 2 tablespoons parsley, 3/4 teaspoon salt, and several grinds of black pepper. Mix gently just until combined, then shape into 4 short oval kebabs around metal skewers or into sturdy grillable logs.
3. Cook the pearl couscous according to package directions in salted water; drain if needed, then toss with 1 teaspoon olive oil, 1 tablespoon lemon juice, and 1 tablespoon parsley. Cover to keep warm.
4. Make the salad by tossing the cucumber, tomato, 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. Grill the lamb kebabs for 3–4 minutes per side, turning carefully, until browned and the center reaches 160°F for ground lamb. Move to a plate and rest for 5 minutes.
6. Stir the couscous once more and adjust the salad with extra lemon, salt, or pepper as needed.
7. 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.