Lamb kabobs

When we moved to California, one of the things we had to leave behind for space was our barbecue grill. We still haven’t replaced it, but we do have a nifty cast-iron grill pan. So we used it to make some lamb and veggie kabobs with a little bit of Moroccan seasoning.

Considering our faux-grill setup I thought they turned out pretty well. The only thing I would do differently (because of cooking these indoors) would be to leave out the garlic, or brush it off before I put the kabobs on. It started to burn up and smoke, a lot, which was not a good thing in our tiny kitchen.

I took the seasoning combination from a Clean recipe, and I thought it worked perfectly. We served the kabobs over brown rice for a pretty healthy dinner.

Lamb kabobs

1 to 1 1/2 pounds lamb, cut into cubes
1 red onion, cut into 1-inch pieces
1 red bell pepper, cut into 1-inch pieces
1 green bell pepper, cut into 1-inch pieces
1 small zucchini, cut into 1-inch rounds

Seasoning:
1/4 teaspoon ground cumin
1/4 teaspoon ground cardamom
1/4 teaspoon black pepper
1/4 teaspoon ground ginger
pinch of cayenne pepper
1/4 teaspoon cinnamon
1 1/2 teaspoons kosher salt
2 garlic gloves, minced (optional)
olive oil to drizzle on top

To make the kabobs I separated the meat and veggies, putting 3-4 chunks of meat on each wooden skewer. If you don’t want the skewers to burn, soak them in water beforehand. Then I alternated pepper, zucchini and onion chunks for the rest of the skewers.

For the seasoning, combine all the spices in a small bowl, add in the garlic, and the sprinkle it all over the meat kabobs. If you have any extra left you can sprinkle it over the veggies, too. Then drizzle a little olive oil over all the kabobs.

Heat the grill pan over medium-high heat, and then arrange the kabobs on top. Grill them, turning every 2 minutes or so, until there are grill marks on each side and the meat is done to your liking. We like ours around medium, which took about 10 minutes.

Comments