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Lamb and vegetable skewers

Lamb and vegetable skewers
Dinner

SERVES:
4
DIFFICULTY:
Easy
PREP TIME:
10 minutes
COOK TIME:
15 minutes

Ingredients

  • 600 g diced lamb, cut into 4cm pieces
  • 1 tbsp olive oil +extra, to drizzle
  • 1 tbsp Moroccan seasoning
  • 1 tsp fennel seeds
  • 1 small red onion, cut into wedges
  • 125 g cherry tomatoes
  • 1 medium zucchini, cut into 1cm thick rounds
  • ½ red capsicum, cut into 3cm pieces
  • ½ yellow capsicum, cut into 3cm pieces
  • cup hummus
  • Char-grilled corn, baby cos, radish and cucumber salad, chopped chives,to serve
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Method

  • Place the lamb, oil, Moroccan seasoning, fennel seeds, onion, tomatoes,zucchini and capsicum in a large bowl. Season with pepper and toss well to coat. Thread lamb and vegetables alternatively onto the skewers.
  • Heat a large char-grill pan or barbecue 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 baby cos, radish and cucumber salad drizzled with a little oil and sprinkled with chives.

Notes

TIPS
  • You will need 8 medium bamboo or metal skewers for this recipe – if using bamboo soak the skewers in cold water for 10 minutes to prevent burning.
  • Mix up the herbs and spices on the skewers – try oregano and lemon zest, Cajun spice, Chinese 5 Spice and coriander or a little paprika and parsley.
  • You can dice the lamb yourself (diced lamb leg or rump are great for skewers) or ask your butcher to dice it for you to save time.
 
Recipe supplied by the MLA.

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