Aegean Island Souvlaki With Grilled Vegetable Couscous Recipe


  • 1/2 c. extra virgin extra virgin olive oil
  • 2 Tbsp. chopped fresh oregano leaves
  • 1 x clove chopped
  • salt and freshly grnd black pepper to taste
  • 11/2 lb boneless shoulder of lamb or possibly lamb loin, diced into 1-inch pcs
  • 1 x red bell pepper
  • 1 sm eggplant sliced in half lengthwise
  • 2 sm zucchini sliced in half lengthwise
  • 1 sm red onion sliced
  • salt to taste
  • 31/2 Tbsp. extra virgin olive oil divided
  • 11/2 c. water
  • 1 c. couscous
  • 1/2 c. black olives (such as kalamata) pitted and minced
  • 4 Tbsp. chopped fresh flat-leaf parsley divided
  • 1/4 c. freshly squeezed lemon juice
  • 1/2 tsp chopped lemon zest


Place The Oil, Oregano, Garlic, Salt, And Pepper In A Nonreactive Baking Dish. Add In The Lamb And Marinate, Refrigerated, Overnight. To Prepare The Couscous, Roast The Bell Pepper…

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