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 tsp (5 mL) each ground cumin, coriander and salt
- 1/2 tsp (2 mL) each smoked or sweet paprika, garlic powder and pepper
- 1/4 tsp (1 mL) each cayenne pepper and cinnamon
- 1 lb (500 g) boneless Ontario Lamb Leg, cut into 1-1/2 inch (4 cm) cubes
- 1 each Ontario Greenhouse Sweet Yellow and Red Pepper
- 1 Ontario Red Onion
- 8 Ontario Cherry Tomatoes
- 2 tbsp (25 mL) olive oil
- In small bowl, combine cumin, coriander, salt, paprika, garlic powder, pepper, cayenne and cinnamon; set aside 2 tsp (10 mL) for vegetables. Toss lamb cubes with remaining seasoning mixture. Let stand 15 minutes.
- Cut peppers into 1-1/2 inch (4 cm) squares. Cut onion into 8 wedges, keeping root end intact to keep onion from falling apart. Thread peppers and onions evenly among 4 skewers. Thread tomatoes between 2 skewers. Combine reserved seasoning mixture with 1 tbsp (15 mL) of oil; brush evenly over vegetables.
- Thread lamb among 4 skewers, spacing slightly apart. Brush with remaining oil.
- Place pepper and onion skewers on grill over medium-high or medium heat; cook for 10 minutes. Add lamb skewers to grill; cook until tender and desired doneness, 6 to 8 minutes, turning once or twice. Remove as they are done. Let meat stand a few minutes. Grill tomato skewers for a few minutes until lightly grilled.
- Serve each person 1 lamb and 1 vegetable skewer. Slide tomatoes off skewers and divide among plates.
Recipe and photography courtesy of Foodland Ontario
- Calories: 254
- Sodium: 660 mg
- Fat: 13 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 26 g