Saffron Lamb Kabobs with Cucumber Yogurt, Tomato Confit and Cinnamon Apricot Couscous

Tim Elliott, chef of Mie N Yu's recipe is a real Spice Route dish. Apart from the couscous, each component can be prepared well ahead. It's a great dish for a large party, simple to cook and easy to serve.

Serves four.

Lamb Kabobs
1 pound boneless lamb loin cut into 1-ounce cubes
1 teaspoon saffron
1 teaspoon ground ginger
1 teaspoon black pepper
1/2 teaspoon cumin
1 teaspoon paprika
1 tablespoon minced garlic
1 tablespoon kosher salt
4 tablespoons extra virgin olive oil

Thread lamb onto 12-inch stainlesssteel skewers. Set aside. Put the remaining ingredients in a blender and pulse three or four times. Pour mixture over lamb and marinate for 12 hours.

Cucumber yogurt
1 1/2 cups Greek yogurt (labne)
2 seedless cucumbers, peeled and diced
4 garlic cloves, minced
1/4 cup olive oil
2 tablespoons sherry vinegar
2 teaspoons fresh dill, chopped

Combine all ingredients in a mixing bowl and let rest for two hours before use.

Tomato Confit
1 28-ounce can peeled plum tomatoes, drained and slightly squeezed
4 ounces yellow onion, peeled and julienned
3 whole garlic cloves
3 sprigs fresh oregano
Olive oil to cover

Place all ingredients into a medium sauce pan, pour enough oil over the tomatoes just to cover and simmer for about 45 minutes or until they turn golden brown. Strain the tomatoes, discarding garlic, and hold at room temperature. Reserve tomato oil for another use.

Cinnamon Apricot Couscous
1/4 cup olive oil
4 ounces yellow onion, diced
2 teaspoons garlic, minced
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon turmeric
1/4 cup dried apricots, diced
1/4 cup golden raisins
2 tablespoons toasted pistachios, chopped
2 cups couscous
2 cups hot water

Place couscous in a mixing bowl, add hot water, cover with plastic wrap and let stand for 10 minutes. In a medium sauté pan, heat oil and sauté onions for two or three minutes. Add cinnamon, ginger and turmeric. Uncover the couscous and fluff with a fork, stir in the onion mixture, apricots, raisins and pistachios and mix well.

Serve kebabs next to a mound of couscous with tomatoes and cucumber yogurt on the side.

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