A Moroccan inspired spice mix takes this lamb dish to the next level! Marinate the lamb for at least 3 hours – ideally overnight.
Ingredients (serves 4)
…for the lamb
800gm lamb loin or rib chops, trimmed and cut into cubes
6 garlic cloves, crushed
2 tsp ground cumin
2 tsp ground coriander
1/2 tsp fennel seeds
1/2 tsp cinnamon
1 lemon, juices
1 tsp salt
…for the rest
1 cup quinoa
2 cup chicken stock
1 cup pumpkin, cubed
1 cup zucchini, sliced thickly
1 head fennel, sliced thinly
2 carrots, cut into small chunks
1 tsp fennel seeds
Olive oil
Salt and pepper
Haloumi cheese (optional)
Method
- Mix together marinade and leave lamb to marinate in the fridge for as long as you can.
- Toss vegetables in olive oil and fennel seeds. Season with salt and pepper. Spread out on a tray lined with baking paper and roast for 20-30 minutes at 200C.
- Thread lamb onto metal or bamboo skewers. Allow 2-3 skewers per person. If using bamboo, be sure to soak the skewers for a while to prevent them from burning.
- Cook kebabs on a hot cast iron grill plate or BBQ for 10 -12 minutes, rotating to ensure an even cook.
- Meanwhile, bring quinoa to boil in the chicken stock, reduce heat simmer for 5 minutes and drain.
- Serve skewers over quinoa, alongside vegetables.
- For an extra salty kick to offset the sweetness of the pumpkin and spice mix, fry some haloumi cheese to crumble into the vegetables. Coat the cheese lightly in flour and fry in olive oil on medium heat until all sides are lightly browned.
