Times

Prep time: 25
Cook time: 35
Ready time: 60 min

Servings

5

Ingredients

2 slices whole wheat bread
1 pound ground lamb
1 small red onion, diced
¼ cup chopped parsley plus 2 tablespoons
3 tablespoons red wine vinegar, divided
1 teaspoon ground cumin
½ teaspoon ground cinnamon
½ teaspoon dried oregano
½ teaspoon kosher salt
½ teaspoon lemon zest
15 bamboo or wooden skewers, soaked in water for 30 minutes
4 tablespoons olive oil, divided
2½ cups cooked whole wheat couscous
¼ cup toasted pine nuts
¼ cup golden raisins
2 tablespoons chopped chives

Directions

In a small bowl, cover bread with enough water to completely submerge and soak 20 minutes. Remove and squeeze out as much moisture as possible. Place in a large bowl with lamb, onion, ¼ cup parsley, 1 tablespoon vinegar, cumin, cinnamon, oregano, salt and zest. Using your hands, mix well until combined. Divide into 15 portions and form each into a ball. Form each ball around skewer into a 2 to 3-inch long tube shape, pressing gently.
 
Heat 2 tablespoons olive oil in a large sauté pan over medium high heat. Cook skewers in batches for 8 to 12 minutes, turning often, until nicely browned. Continue with remaining skewers.
 
In a large bowl, combine couscous with pine nuts, raisins, chives, and remaining 2 tablespoons of each parsley, vinegar and olive oil and stir to combine. Serve at room temperature with warm skewers.

Jamie Geller is the best selling author of the Quick & Kosher cookbook series (Quick & Kosher Recipes From The Bride Who Knew Nothing and Quick & Kosher Meals in Minutes From The Bride Who Knew Nothing, Feldheim Publishers). She is also a “mompreneur” and co-founder of the Kosher Media Network, which recently launched a social network for foodies calledwww.JoyofKosher.com as well as the print magazine Joy of Kosher with Jamie Geller.