Lamb and Fennel Kabobs
Lamb is marinated in a middle eastern yogurt mixture and skewered with fennel and carrots. Serve these over simple rice or noodles for an easy grilled meal.
Servings: 3 people
Ingredients
- 1.5 pounds American leg of lamb sliced into thin 1 inch squares
- 1/2 cup yogurt
- 1 tablespoon honey
- 1 tablespoon red vinegar
- 1 teaspoon sumac
- 1 teaspoon turmeric
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- 1 teaspoon sesame seeds
- 1/2 teaspoon oregano
- 3 carrots sliced into thin planks similarly sized to the lamb.
- 2 fennel bulbs sliced into thin planks similarity sized to the lamb.
Instructions
- Mix the lamb with the yogurt, vinegar, sumac, turmeric, cumin, coriander, sesame, and oregano. Mix well to combine and season with plenty of salt and pepper.
- Skewer the lamb alternating each peice with either a carrot or fennel peice
- Grill on high heat to brown on all sides, about 3 minutes per side.
- Serve over rice or noodles.