Lamb Kabobs

Instructions:

Combine the garlic, rosemary, thyme, olive oil, red wine, vinegar, and 1 teaspoon of salt in a medium bowl. Add the lamb, cover and chill overnight
Make Tzatzike: combine in blender until smooth and chill for at least an hour.
Loosely thread lamb and onion on skewers. Sprinkle lamb with salt and pepper.
Grill lamb skewers on a hot grill until the lamb reached desired cook.
Cook couscous: saute garlic and couscous in butter; add broth and bring to a simmer, cover for 8 to 10 minutes (checking now and then until all the water is absorbed).
When couscous is done, fluff with a fork and add nuts, parsley, mint and raisins.

Ingredients:

top round lamb, cut into chunks

4 cloves minced garlic

2 T minced fresh rosemary

4 tsp minced fresh thyme

1/2 cup olive oil

1/2 cup dry red wine

4 T red wine vinegar

onions, cut to skewer

Wooden skewers (soak in water for at least 30 minutes)

For Tzatzike:

1 cup Greek yogurt

cucumber, seeded and chopped

1 garlic clove, minced

1 teaspoons hot sauce

1/2 teaspoon lemon juice

Salt and pepper

For Couscous:

1 cup Israeli/pearl couscous

1 cup chicken or vegetable broth

butter

2 cloves garlic

toasted pine nuts or sliced almonds

parsley

golden raisins or dried cranberries

mint