Lamb Kebabs with Couscous

Marinate the meat. Combine the garlic, rosemary, thyme, ¹⁄₄ cup of olive oil, red wine, red wine vinegar, 1 tsp salt in a medium bowl. Add the lamb cubes, cover with plastic wrap and refrigerate overnight or for up to 2 days. Toss occasionally.

When ready to serve, make the couscous. Melt ¹⁄₂ stick of butter in a large saucepan. Add the shallots and cook them over medium-low heat for 3 minutes, until translucent. Add 3 cups of chicken stock, ¹⁄₂ tsp salt, ¹⁄₂ tsp pepper and bring to a boil. Turn off the heat. Stir in the couscous, cover the pan, and set aside for 10 minutes. Add the pine nuts, raisins and fluff with a fork to combine.

Make the skewers. Loosely thread 3 or 4 pieces of lamb onto skewers alternating with sections of onion. Season the lamb with salt and pepper. On a separate skewer, thread cherry tomatoes through the stem-end. Brush the tomatoes with olive oil and season with salt and pepper. Place the lamb skewers on the hot grill and cook for 10 to 15 minutes approximately, turning a few times to cook to medium-rare. Just before the lamb is finished, place the tomato skewers on the grill, turning once and cooking for 5 minutes to sear the outside but remain firm on the inside.

Bring ¹⁄₂ cup chicken stock, ¹⁄₄ cup olive oil, and 1 tbl lemon juice to a boil in a small pot. Lower the heat and simmer for 5 minutes, until reduced by half. Add a pinch of rosemary, ¹⁄₄ tsp salt and ¹⁄₄ tsp pepper.

Serve the skewers on a mound of couscous with the sauce on the side.