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Moroccan spiced skewers
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Prep Time:
45 minutes
Cook Time:
30 minutes
Total Time:
75 minutes
Succulent spiced lamb skewers loaded with vibrant vegetables for a satisfying meal on the go!
Ingredients:
  • 20.00 ml finely chopped fresh rosemary leaves
  • 1 large red capsicum, cut into 2cm pieces
  • 400g butternut pumpkin, peeled, cut into 2cm pieces
  • 600g lamb leg steaks, cubed
  • 2 small red onions, cut into thin wedges
  • olive oil cooking spray
  • 400g can chickpeas, drained, rinsed
  • 125.00 ml fresh flat-leaf parsley leaves
  • 21.00 gm lemon juice
  • 1 tsp ground coriander
  • 2.50 gm ground cumin
  • 2.50 gm mild paprika
  • 1/2 tsp ground turmeric
  • 1.20 gm sea salt
  • 0.60 gm garlic salt
Instructions:
  • Preheat your oven to 200°C/180°C fan-forced. Line a baking tray with baking paper. Mix all the spices in a bowl and stir in the rosemary.
  • Arrange the capsicum and pumpkin in a single layer on a prepared tray, then sprinkle with 1/2 teaspoon of the spice mixture. Bake for 20 minutes or until the pumpkin is tender.
  • Combine the remaining spice mixture with the lamb in a large bowl, tossing to coat evenly. Thread the lamb and onion onto skewers. Prepare a barbecue plate or chargrill by spraying it with oil and heating over medium-high heat. Cook the skewers, turning occasionally, for 6 to 8 minutes for medium doneness or until cooked according to your preference.
  • Mix together bell pepper, squash, chickpeas, fresh parsley, and lemon juice in a bowl. Toss well to combine. Serve skewers with the flavorful bell pepper mixture.

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