Moroccan Lamb Kebabs with Warm Chickpea Salad
Serves
2
Total Time
17mins
Calories
3065
All the mouth-watering flavours of Morocco in less than 30 minutes. Lamb and cumin are a match made in heaven, and fragrant harissa takes this quick and tasty dish to the next level. The flavour-packed chickpea...
- Lamb leg1cubed
- Red onion1sliced
- Cilantro4 tablespoonschopped
- Ground cumin1 teaspoon
- Ground coriander1 teaspoon
- Harissa2 teaspoons
- Salt1 pinch
- Black pepper1 pinch
- Water1 tablespoon
- Arugula40 g
- Cumin seeds1 tablespoon
- Fresh chili½
- Olive oil2 tablespoons
- Canned chickpeas400 g
Ingredients
- 1. Add lamb leg, ground cumin, ground coriander and harissa to a clean large mixing bowl and toss well until coated
- 2. Thread 4 pieces onto each wooden or metal skewer and set aside
- 3. In a clean frying pan heat olive oil over medium heat
- 4. Fry red onion until translucent
- 5. Add cumin seeds and fresh chili and cook - approx 1 min
- 6. Add canned chickpeas and cilantro and cook for 2 min
- 7. Add salt and black pepper and set aside
- 8. Cook lamb kebabs until golden brown - approx 8 min, medium-high heat
- 9. Add water and arugula to the veggies in the pan
- 10. Transfer salad to the serving plate and top with lamb kebabs, serve and enjoy!
Method
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