Turkish Lamb Kebabs with Roasted Vegetables (Soy-Free)

Ingredients

• 1.5 lbs Lamb cubes
• 1 large Red bell pepper
• 1 large Yellow bell pepper
• 1 medium Zucchini
• 1 large Red onion
• 3 tbsp Olive oil
• 2 tbsp Lemon juice
• 4 cloves Garlic
• 1 tsp Dried oregano
• 1 tsp Cumin
• 1 tsp Paprika
• 1 tsp Salt
• 0.5 tsp Black pepper

Instructions

1. 1In a bowl, combine the 1.5 lbs lamb cubes with 3 tablespoons olive oil, 2 tablespoons lemon juice, 4 cloves garlic (minced), 1 teaspoon dried oregano, 1 teaspoon cumin, 1 teaspoon paprika, 1 teaspoon salt, and 0.5 teaspoon black pepper. Stir everything together until the lamb is evenly coated. Cover the bowl and place it in the refrigerator to marinate for at least 30 minutes, or up to overnight.
2. 2Preheat your oven to 400°F (200°C).
3. 3Cut the 1 large red bell pepper, 1 large yellow bell pepper, 1 medium zucchini, and 1 large red onion into bite-sized pieces, roughly 1-inch cubes. Place these cut vegetables into a separate bowl.
4. 4Add 1 tablespoon of olive oil, salt, and pepper to the bowl with the cut vegetables. Toss gently until the vegetables are lightly coated. Set aside.
5. 5Thread the marinated lamb cubes onto skewers. You can alternate the lamb with pieces of the prepared vegetables on the same skewers, or keep them separate.
6. 6Arrange the skewers on a baking sheet. Place any remaining prepared vegetables directly onto the same baking sheet around the skewers.
7. 7Place the baking sheet into the preheated oven. Roast for 25-30 minutes. The lamb is cooked through when it reaches an internal temperature of 145°F (63°C), and the vegetables should be tender and slightly browned.
8. 8Remove the baking sheet from the oven and let the kebabs rest for 5 minutes before serving. Serve hot.

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