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In a large bowl combine egg, onion, breadcrumbs, parsley, cilantro, garlic, salt, cumin and cinnamon. Add lamb; mix well. Divide into 4 portions; shape each by forming a 6-inch log. Let the meat rest for 15 minutes. Slide a metal skewer through each log. Press firmly around each skewer. Chill for 30 minutes before grilling.
For a gas or charcoal grill, place lamb skewers and apricots on the greased rack of a grill directly over medium heat. (Do not spray a hot grill with cooking spray.) Cover and grill skewers 10 to 12 minutes or until done (160°F), carefully turning once. Grill apricots 4 to 6 minutes or until heated through and lightly charred, turning once. When cool enough to handle, chop apricots.
For couscous, in a small saucepan, bring broth to a boil. Stir in couscous. Remove from heat and let stand 5 minutes. Fluff with a fork. Stir in half of the apricots, cucumber and walnuts.
In a small bowl, combine the remaining apricots, yogurt, mint and cayenne pepper. Serve kefta with couscous and apricot-yogurt sauce.