About
These Moroccan inspired lamb kebabs are coated in an aromatic tahini dressing and baked until tender.
Perfect served with roasted vegetables or cauliflower rice.
Ingredients
- 10 ½ ounce lamb roast, leg, no visible fat eaten
- 2 teaspoon lemon juice
- 1 tablespoon tahini
- 1 clove garlic
- 1 teaspoon cumin, ground
- 1 teaspoon spices coriander seed or ground
- 1 teaspoon spearmint, dried
- 1 teaspoon ginger, ground
- ½ tablespoon olive oil
- ¼ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
Instructions
- Cover 4 wooden kebab sticks in water for 20 minutes to soak. Preheat the oven to 400 degrees Fahrenheit and line a shallow oven tray with baking paper.
- Dice the lamb into even bite sized chunks and add to a mixing bowl. Mince the garlic and add to the bowl along with the oil, lemon juice, tahini, spices, mint, salt and pepper. Mix together thoroughly, coating the lamb in the seasonings.
- Divide the lamb evenly into four portions and thread onto the kebab sticks.
- Transfer to the oven to bake for 10-12 minutes turning halfway through, until the lamb is cooked through to taste.
Nutrition Facts
- Servings: 2
- Calories: 391.9kcal/1639.7kJ (per serving)
- Fat: 21.5g (per serving)
- Carbs: 4.3g (per serving)
- Protein: 44.0g (per serving)
