Moroccan Lamb and Vegetable Kebabs
- Prep time 25Min
- Cook time 8Min
- Technique Pan Fry / Saute
- Meat Lamb
- Cut Leg
- Serves 4
The tastes and spices of Morocco go perfectly with Australian lamb.
Ingredients
Lamb
- 1 lb Australian lamb leg, cubed
Vegetables
- 1 small red onion, cut into wedges
- ⅔ cup cherry tomatoes
- 1 medium zucchini, cut into 1 cm rounds
- ½ red bell pepper, cut into 3 cm pieces
- ½ yellow bell pepper, cut into 3 cm pieces
Carbs
- 2 corn cobs, sliced and char-grilled
- ½ cup hummus
Seasoning
- 1 Tbsp extra virgin olive oil (plus extra for drizzling)
- 1 Tbsp Moroccan seasoning
- 1 tsp fennel seeds
To Serve
- Romaine lettuce
- 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 the lamb and vegetables alternately onto skewers.
Heat a large skillet or grill over medium high heat. Cook the skewers for 2-3 minutes on each side or until the meat is cooked to your liking. Transfer to a plate and loosely cover with foil. Rest for 2-3 minutes.
Serve the skewers with hummus, corn and a romaine, radish and cucumber salad. Drizzle with a little oil and sprinkle with chives.
Easy swaps
Try different flavor combinations on the kebabs such as oregano and lemon zest, Cajun spice, Chinese five spice and coriander or paprika and parsley.
