Moroccan Kebabs wih Sides

Meegy and I used a lot of help from the store on this one. It was Mike's idea to do something middle-eastern and we went to Citarella (best sea food counter I've seen thus far in the city) and just sorta worked from there. Mike isn't a huge [cooked] seafood fan, so we went with meat. Red manly meat. We ended up with a luxurious spread since we used so much help from the store.

Kebabs:
1 lb lamb cut into cutes
1 medium egg plant cut into cubes
8 crimini mushrooms
1 red onion cut into pieces
1 tsp lemon zest
1 tsp lemon juice
1 tsp oregano
1/2 tsp paprika
Pinch of cumin and cinnamon
Olive oil
Salt/pep

This should make about 6 kabobs. You basically cut the veggies and lamb into chunks and arrange on skewers. You mix the last 6 ingredients together and coat one side with the mixture and grill on high (so lamb is red on inside and you get good grill marks) for 3 minutes. Brush the other side with mixture and flip and cook for 2 minutes, take off grill and cover with foil and let sit for 10 minutes.

While the kabobs are cooling you can arrange your store bought items on a large cutting board (or on anything). I bought pitas, red pepper hummus, mixed olives, feta cheese and red wine.

I also served this with couscous as follows:
1 C couscous
1 C milk
Chopped fresh parsley
Salt/pep

You bring a hefty 1 C of milk to a boil, add couscous, kill heat and cover for 5 minutes. Remove cover and fluff with fork. Add in parsley and salt/pep. Milk and couscous are used in almost all Morocan dishes.