Moroccan Lamb and Vegetable Kebabs

  • Prep time 25Min
  • Cook time 0Min
  • Technique Pan Fry / Saute
  • Meat Lamb
  • Cut Leg
  • Serves 4

The tastes and spices of Morocco go perfectly with Australian lamb.



1 pound Australian lamb leg, cubed



1 small red onion, cut into wedges

2/3 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



2 corn cobs, sliced & char-grilled

½ cup hummus



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


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.