Lamb and vegetable kabobs are both popular dishes in Morocco. For variety, try beef, pork or chicken in this spicy dish. Place vegetables and meat on separate skewers because vegetables take longer to cook than meat. Serve with couscous or rice.
- 1–1/2 lb (750 g) bone-in Ontario Lamb Leg Chops
- 2 Ontario Onions, thinly sliced lengthwise
- 1/4 cup (50 mL) olive oil
- 2 cloves garlic, minced
- 3 tbsp (45 mL) fresh lemon juice
- 2 tsp (10 mL) ground cumin
- 1/2 tsp (2 mL) dried oregano
- 3/4 tsp (4 mL) salt
- 1/3 cup (75 mL) tahini (sesame seed paste)
- 1/3 cup (75 mL) reduced-fat mayonnaise
- Pita bread or rice
- Ontario Greenhouse Lettuce, shredded
- Ontario Greenhouse Tomatoes, chopped
- Hot sauce (optional)
- Trim, remove bones and thinly slice lamb; place in bowl along with onions. Combine oil, 1 clove of the garlic, 1 tbsp (15 mL) of the lemon juice, cumin, oregano and 1/2 tsp (2 mL) of the salt; toss with lamb and onion. Let stand for 15 minutes.
- Meanwhile, in blender, combine tahini, 1/3 cup (75 mL) water, and remaining garlic and lemon juice; blend until smooth. Add mayonnaise and remaining salt; blend until creamy.
- Heat large nonstick skillet over high heat until very hot. Add lamb mixture to skillet; cook, turning occasionally, for about 6 minutes or until lamb is browned and onion caramelized.
- Serve over rice or pita breads with prepared sauce, lettuce, tomatoes and hot sauce, if desired.
Recipe courtesy of Foodland Ontario
- Serving Size: 1 serving (Lamb with tahini sauce)
- Calories: 436
- Fat: 32 g
- Carbohydrates: 13 g
- Fiber: 2 g
- Protein: 24 g