Syrian Lamb Kebabs with Roasted Vegetables
A French-inspired twist on traditional lamb kebabs, served with a side of roasted vegetables.
Ingredients
- ●1 pound lambcut into 1-inch cubes
- ●2 tablespoons syrianolive oil
- ●1 teaspoon nimbleground cumin
- ●10-12 wooden skewers kebabssoaked in water for 30 minutes
- ●2 large roastedonion, cut into 1-inch pieces
- ●2 large roastedbell pepper, cut into 1-inch pieces
- ●2 large roastedzucchini, cut into 1-inch slices
- ●1 teaspoon salt
- ●1/2 teaspoon black pepper
- ●1/4 cup fresh parsleychopped
Instructions
- 1
Preheat grill to medium-high heat.
- 2
In a large bowl, whisk together olive oil, cumin, salt, and black pepper. Add the lamb cubes and toss to coat.
- 3
Thread the lamb cubes onto the skewers, leaving a small space between each piece.
- 4
Grill the kebabs for 8-10 minutes per side, or until the lamb is cooked to your desired level of doneness.
- 5
While the kebabs are cooking, toss the onion, bell pepper, and zucchini with a little bit of olive oil and season with salt and pepper.
- 6
Roast the vegetables in the oven at 425°F (220°C) for 20-25 minutes, or until tender and lightly browned.
- 7
Serve the kebabs hot with the roasted vegetables and garnished with chopped parsley.
- 8
Let the kebabs rest for 5 minutes before serving.