Moroccan Lamb and Vegetables Kebab
- Prep time 25Min
- Cook time 8Min
- Technique Grill, Pan Fry / Saute
- Meat Lamb
- Cut Leg
- Serves 4
The tastes and spices of Morocco go perfectly with Australian lamb.
Ingredients
Protein
- 1 pound Australian lamb leg, cubed
Vegetables
- 1 small red onion, cut into wedges
- ⅔ cup cherry tomatoes
- 1 medium zucchini, cut into 1cm thick rounds
- ½ red bell pepper, cut into 3cm pieces
- ½ yellow bell pepper, cut into 3cm pieces
Carbs
- 2 corn cobs, sliced & char-grilled
- ½ cup hummus
Flavor
- 1 Tablespoon extra virgin olive oil, plus extra to drizzle
- 1 Tablespoon Moroccan seasoning
- 1 teaspoon fennel seeds
To serve: Romaine, radish, cucumber, chopped chives
Method
-
Place the lamb, oil, Moroccan seasoning, fennel seeds, onion, tomatoes, zucchini and peppers in a large bowl. Season with pepper and toss well to coat. Thread lamb and vegetables alternatively onto the skewers.
-
Heat a large skillet or grill over medium high heat. Cook skewers for 2-3 minutes on each side or until meat is cooked to your liking. Set aside on a plate loosely covered with foil for 2-3 minutes to rest.
-
Serve skewers with hummus, corn and romaine, radish and cucumber salad drizzled with a little oil sprinkled with chives.
Easy Swaps:
Try different flavor combinations on the kebabs; oregano and lemon zest, Cajun spice, Chinese 5 Spice and coriander, or a little paprika and parsley.
