GATHER JOURNAL

Photograph by Gentl and Hyers Food Styling by Maggie Ruggiero Prop Styling by Theo Vamvounakis
    

Paprika-Glazed Kebabs & Pearl Couscous

Mains from Issue 5 – Spring / Summer 2014 – Caravan

A gussied-up version of meat on a stick—chicken and lamb in a sunset hue—slips into a bed of chewy pearl couscous beads.

serves 6



  • 1 cup extra virgin olive oil, divided
  • 1 ½ Tbsp paprika and ½ Tbsp smoked paprika
  • 1 tsp ground cumin
  • 1 Tbsp Worcestershire sauce
  • 2 cloves garlic, finely chopped
  • 1 ¼ lb skinless, boneless chicken, cut into 1½" cubes
  • 1 ¼ lb boneless lamb leg, cut into 1½" cubes
  • 1 ½ cups large pearl couscous
  • 2 sprigs fresh thyme
  • ¼ tsp saffron thread, crumbled
  • 1 red onion, cut into ½" rounds
  • 3 cups packed flat-leaf parsley leaves
  • 3 Tbsp red wine vinegar
  • skewers, soaked if wooden

  • 1

    Stir together ⅔ cup oil, spices, Worcestershire, and half of garlic. Divide between 2 bowls, 1 with chicken, 1 with lamb. Let marinate 30 minutes or up to 4 hours.
  • 2

    Toast couscous in 1 Tbsp oil in a saucepan over medium heat, stirring until pale golden, about 4 minutes. Stir in remaining garlic and cook 1 minute longer. Add thyme, saffron, ¾ tsp salt, and 2 cups water, then bring to low simmer. Cover and cook until liquid is absorbed, about 10 minutes. Transfer to a bowl and bring to room temperature, stirring occasionally.
  • 3

    Preheat a grill or grill pan over medium-high heat. Grill onion, lightly brushed with oil, until charred and tender. Chop and set aside. Thread meats onto skewers and season with salt and pepper. Grill kebabs, turning occasionally, until chicken is cooked through and lamb is medium rare, about 6-8 minutes total.
  • 4

    Stir together vinegar, ¼ tsp each salt and pepper, and remaining ¼ cup oil. Toss into couscous with onion and parsley. Serve with lemon for squeezing over kebabs.