- olive oil - 2 items. spoons
- medium zucchini - 2 pieces (sliced across into 16 slices)
- Cherry tomatoes - 12 pieces
- Salt and ground pepper - - To taste
- cereals couscous - 1 cup
- chopped fresh parsley - 1/3 Cups
- ribs of lamb - 8 pieces
- ground coriander - 2 teaspoons
Heat the grill to a high temperature, lightly grease the grill with oil. Prepare previously soaked in water wooden skewers and plant them alternately zucchini and tomatoes. Put on a baking sheet and pour 1 tablespoon of oil, season with salt and pepper. Set aside. Put the couscous into the bowl. Pour 1 1/2 cups of boiling water. Stir, cover, let stand for 5 minutes. Add 1 tablespoon of oil and parsley. Season with salt and pepper. Cover and set aside. Put the lamb on a baking sheet. Season with coriander, salt and pepper on both sides. Put on the grill. Fry, turning one time until the meat turns brown, 3 to 4 minutes on each side, 5 to 6 minutes on each side. Serve mutton with vegetable shashlik and couscous, adorned with lemon wedges if desired.
Servings: 4