The right end of the stick.Gather Journal Paprika-Glazed Kebabs & Pearl Couscous
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.
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.
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.
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.
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.