Grilled Cumin-Lamb Pitas with Couscous and Yogurt
- 1 1/2 cups plain yogurt
- 2 garlic cloves, pressed
- 1 tablespoon fresh lemon juice
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 2 1/4 pounds boneless lamb sirloin, trimmed, cut into 1-inch cubes
- 1 cup water
- 1/4 teaspoon salt
- 2/3 cup couscous
- 1/2 cucumber, seeded, chopped
- 1 ripe tomato, chopped
- 1/2 small onion, halved, thinly sliced
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh dill
- 6 6-inch-diameter pita breads
- Set strainer over large bowl.
- Line strainer with 2 layers of cheesecloth (do not let strainer touch bottom of bowl).
- Spoon yogurt into strainer.
- Let stand at room temperature 1 hour (liquid will drain out and yogurt will thicken; discard liquid).
- Mix yogurt, garlic and lemon juice in small bowl.
- Season to taste with salt.
- Rub cumin and coriander over lamb pieces.
- Thread lamb onto 6 metal skewers.
- (Yogurt and lamb can be prepared 4 hours ahead.
- Cover separately and chill.)
- Combine 1 cup water and 1/4 teaspoon salt in medium saucepan.
- Bring to boil.
- Add couscous.
- Remove from heat.
- Cover; let stand until liquid is absorbed, about 5 minutes.
- Transfer couscous to large bowl; fluff with fork.
- Cool to room temperature.
- Stir in chopped cucumber, tomato, onion, olive oil and fresh dill.
- Season with salt and pepper.
- Prepare barbecue (medium-high heat).
- Grill lamb to desired doneness, turning frequently, about 10 minutes for medium-rare.
- Transfer to platter.
- Sprinkle with salt.
- Grill pitas until heated through and lightly toasted, about 1 minute per side.
- Place 1 pita on each of 6 plates.
- Spread yogurt mixture evenly over pitas.
- Spoon couscous down center of pitas.
- Slide lamb off skewers onto couscous.
plain yogurt, garlic, lemon juice, ground cumin, ground coriander, lamb sirloin, water, salt, couscous, cucumber, tomato, onion, olive oil, dill
Taken from www.epicurious.com/recipes/food/views/grilled-cumin-lamb-pitas-with-couscous-and-yogurt-102136 (may not work)