Ingredients:
Marinade:
3 Tbsp. (45 ml) sour cream
3 Tbsp. (45 ml) orange juice
2 cloves garlic, finely chopped
1 Tbsp. (15 ml) honey
1 Tbsp. (15 ml) Harissa Olive Oil
1 Tbsp. (15 ml) chopped fresh ginger
1 tsp. (5 ml) curry powder
Salt and pepper
Lamb Skewers
1 lb. (454 g) lamb, cut into 12 cubes (leg or shoulder meat)
8 large Medjool dates, pitted
4 slices bacon, cut in half or 8 slices prosciutto
1 onion, cut into 12 cubes
1 red bell pepper, seeded and cut into 12 cubes
1 lemon, cut into 8 cubes
Salt and pepper
4 long wooden skewers, soaked in water for 30 minutes, or metal skewers
Marinade:
3 Tbsp. (45 ml) sour cream
3 Tbsp. (45 ml) orange juice
2 cloves garlic, finely chopped
1 Tbsp. (15 ml) honey
1 Tbsp. (15 ml) Harissa Olive Oil
1 Tbsp. (15 ml) chopped fresh ginger
1 tsp. (5 ml) curry powder
Salt and pepper
Lamb Skewers
1 lb. (454 g) lamb, cut into 12 cubes (leg or shoulder meat)
8 large Medjool dates, pitted
4 slices bacon, cut in half or 8 slices prosciutto
1 onion, cut into 12 cubes
1 red bell pepper, seeded and cut into 12 cubes
1 lemon, cut into 8 cubes
Salt and pepper
4 long wooden skewers, soaked in water for 30 minutes, or metal skewers
Marinade:
In a dish or a resealable bag, combine all the ingredients. Add the lamb. Cover the dish or seal the bag. Refrigerate for 4 hours or overnight.
Lamb Skewers: Preheat the grill, setting the burners to medium. Oil the grate. Roll each date in bacon. Set aside. Thread the meat onto the skewers alternately with the dates, vegetables and lemon. Grill the skewers for about 4 minutes on each side, to the desired doneness. Careful while grilling, this marinade burns easily. Serve the skewers over couscous and serve with sour cream, if desired.
