Lamb kebabs with couscous from Barefoot Contessa at Home: Everyday Recipes You'll Make Over and Over Again (page 99) by Ina Garten

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Tomato feta salad

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on March 29, 2020

    I marinated the lamb 1.5 days. Realized too late I only had 4 long metal skewers, so I used 3 for lamb and 1 for tomatoes, then cooked another tomato skewer after the lamb was done, which worked fine. Maybe my lamb cubes were small, but they were a little overcooked, although still tasty (the sauce helped).

  • ddenker on October 20, 2016

    We made this 10/20/16 (marinated for two days in advance) and thought it was delicious (though might have slightly over cooked the lamb). We forgot to make the sauce, but it was still very flavorful without. Served with Ina's couscous with pine nuts and currants.

  • Lnevva on December 29, 2014

    Don't need the sauce - juicy without!

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