Dairy-Free Spiced Lamb Kebabs with Grilled Vegetables

Ingredients

• 1.5 lbs Ground lamb
• 1 medium Zucchini
• 2 medium Bell peppers (various colors)
• 1 medium Red onion
• 3 tbsp Olive oil
• 3 cloves Garlic
• 1 tsp Cumin
• 1 tsp Coriander
• 0.5 tsp Paprika
• 0.5 tsp Turmeric
• 1 tsp Salt
• 0.5 tsp Black pepper
• 0.25 cup Fresh cilantro

Instructions

1. 1In a large bowl, combine the 1.5 lbs ground lamb with the 3 cloves minced garlic, 1 tsp cumin, 1 tsp coriander, 0.5 tsp paprika, 0.5 tsp turmeric, 1 tsp salt, and 0.5 tsp black pepper. Use your hands to mix everything together until it is evenly combined.
2. 2Divide the lamb mixture into 4 equal portions. Shape each portion around a skewer to form a kebab. If you are not using metal skewers, soak wooden skewers in water for at least 30 minutes before this step to prevent burning.
3. 3Cut the 1 medium zucchini into 1-inch pieces. Cut the 2 medium bell peppers into 1-inch pieces. Cut the 1 medium red onion into 1-inch pieces. Place the cut vegetables in a separate bowl and toss them with the 3 tbsp olive oil, a pinch of salt, and a pinch of black pepper.
4. 4Preheat your grill to medium-high heat. This is about 400°F (200°C).
5. 5Place the 4 lamb kebabs on the preheated grill. Cook for 6 to 8 minutes per side. The kebabs are done when they are browned on the outside and the internal temperature reaches 160°F (71°C).
6. 6Place the seasoned vegetables on the grill. Cook for 5 to 7 minutes, turning occasionally, until they are tender and have light char marks. They should still have a slight crispness.
7. 7Remove the kebabs and vegetables from the grill. Let the kebabs rest for 5 minutes before serving. This helps keep them juicy. Chop the 0.25 cup fresh cilantro.
8. 8Serve the lamb kebabs with the grilled vegetables. Sprinkle the chopped fresh cilantro over the top before serving.

Related Guides