Lamb Kebabs With Couscous

• 1/4 cup plus 1 tablespoon olive oil
• 2 teaspoons Aleppo pepper
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1 clove garlic, smashed and chopped
• Juice and grated zest of 1 lemon
• 1 1/2 pounds lamb shoulder, cut into 1-inch cubes
• Coarse salt
• 1 1/2 cups couscous
• 1/4 cup whole milk yogurt
• 1 tablespoon chopped mint

1. Whisk together 1/4 cup oil, pepper, cumin, cinnamon, garlic, lemon juice and zest.
2. Add lamb and mix to coat.
3. Cover with plastic wrap and marinate in refrigerator, at least 2 hours.
4. Heat broiler and line broiler pan with aluminum foil.
5. Bring 2 cups of water with 1/2 teaspoon salt to a boil.
6. Pour couscous into a heatproof bowl, and stir in 1 tablespoon olive oil.
7. Add half the boiling water, cover for 5 minutes, then stir and add the remaining water.
8. Cover.
9. While couscous steams, thread lamb onto skewers.
10. Scrape marinade into small saucepan.
11. Season lamb with salt.
12. Broil, 4 minutes a side for medium rare.
13. Remove lamb and keep warm.
14. Add drippings to marinade.
15. Bring to boil for a minute, remove from heat; whisk in yogurt.
16. Fluff couscous with a fork and place on a platter.
17. Place skewers on top and sprinkle with mint.
18. Have each guest spoon sauce onto lamb.

olive oil, pepper, ground cumin, ground cinnamon, clove garlic, lemon, lamb shoulder, salt, couscous, milk yogurt, mint

Taken from cooking.nytimes.com/recipes/8126 (may not work)