Moroccan Lamb & Vegetable Kabobs
Tender lamb cubes are tossed with Moroccan spices then threaded onto skewers with bell peppers, zucchini, cherry tomatoes and red onion for a delicious kabob. Grill the kabobs to perfection and serve with creamy hummus, char-grilled corn and a fresh romaine salad.
| Serving Size | 4 |
|---|---|
| Cook Time | 8 mins. |
Ingredients
- 1 pound lamb cubes
- 1 tablespoon extra-virgin olive oil, plus extra to drizzle
- Black pepper to taste
- 1 tablespoon Moroccan seasoning
- 1 teaspoon fennel seeds
- 1 small red onion, cut into wedges
- 2/3 cup cherry tomatoes
- 1 medium zucchini, cut into 1/2” thick rounds
- 1/2 red bell pepper, cut into 1¼” pieces
- 1/2 yellow bell pepper, cut into 1¼” pieces
- 2 corn cobs, sliced in sections and char-grilled
- 1/2 cup hummus
- Romaine lettuce, radish, cucumber, chopped chives for side salad
Preparation
- 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 to 3 minutes on each side or until meat is cooked to your liking. Grill corn separately at same time.
- Set aside on a plate loosely covered with foil for 2 to 3 minutes to rest.
- Serve skewers with hummus, corn and romaine, radish and cucumber salad drizzled with a little oil sprinkled with chives.
Moroccan Lamb & Vegetable Kabobs
Tender lamb cubes are tossed with Moroccan spices then threaded onto skewers with bell peppers, zucchini, cherry tomatoes and red onion for a delicious kabob. Grill the kabobs to perfection and serve with creamy hummus, char-grilled corn and a fresh romaine salad.
4
Cook: 8 mins.
Preparation
- 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 to 3 minutes on each side or until meat is cooked to your liking. Grill corn separately at same time.
- Set aside on a plate loosely covered with foil for 2 to 3 minutes to rest.
- Serve skewers with hummus, corn and romaine, radish and cucumber salad drizzled with a little oil sprinkled with chives.
Ingredients
- 1 pound lamb cubes
- 1 tablespoon extra-virgin olive oil, plus extra to drizzle
- Black pepper to taste
- 1 tablespoon Moroccan seasoning
- 1 teaspoon fennel seeds
- 1 small red onion, cut into wedges
- 2/3 cup cherry tomatoes
- 1 medium zucchini, cut into 1/2” thick rounds
- 1/2 red bell pepper, cut into 1¼” pieces
- 1/2 yellow bell pepper, cut into 1¼” pieces
- 2 corn cobs, sliced in sections and char-grilled
- 1/2 cup hummus
- Romaine lettuce, radish, cucumber, chopped chives for side salad
