Libyan Marinated Grilled Lamb with Spiced Couscous
Experience the rich flavors of Libya with this succulent grilled lamb, marinated in aromatic spices, and served alongside fluffy, spiced couscous. A dish that brings the essence of Mediterranean cuisine to your table.
Equipment
- Large mixing bowl
- Grill or grill pan
- Skewers
- Medium-sized bowl
- Fork
Ingredients
Marinated Grilled Lamb
- 2 pounds lamb shoulder, cut into chunks
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground cardamom
- Salt and pepper to taste
Spiced Couscous
- 1 cup couscous
- 1 1/4 cups boiling water
- 1 tbsp olive oil
- 1/2 tsp turmeric
- 1/2 tsp cumin
- 1/4 cup raisins
- Salt to taste
- Fresh parsley, chopped, for garnish
Instructions
- Begin by preparing the lamb marinade. In a large bowl, combine olive oil, minced garlic, cumin, smoked paparikea, cinnamon, cloves, cardamom, salt, and pepper. Whisk to blend the spices with the oil.
- Add the lamb chunks to the marinade and toss to ensure they are fully coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for deeper flavor.
- Preheat your grill to medium-high heat. Thread the marinated lamb onto skewers, leaving a small space between each piece to ensure even cooking.
- Place the skewers on the grill and cook for 10-12 minutes, turning occasionally, until the lamb is nicely charred and cooked to your preferred doneness.
- While the lamb is grilling, prepare the spiced couscous. In a medium-sized bowl, pour the boiling water over the couscous. Add olive oil, turmeric, cumin, and salt. Stir to combine.
- Cover the bowl with a lid or a clean kitchen towel and let it sit for 5 minutes. After 5 minutes, fluff the couscous with a fork to separate the grains.
- Stir in the raisins and continue to fluff the couscous until it's fully mixed and the raisins are evenly distributed.
- Once the lamb is grilled to perfection, remove from the grill and let it rest for a few minutes.
- Serve the grilled lamb over a bed of the spiced couscous and garnish with freshly chopped parsley.
Notes
For best results, marinate the lamb overnight.
If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning.
Adjust the level of spices to suit your taste preferences.
Couscous can be substituted with quinoa or rice for a gluten-free option.