The tastes and spices of Morocco go perfectly with Australian lamb.
1 pound Australian lamb leg, cubed
1 small red onion, cut into wedges
2/3 cup cherry tomatoes
1 medium zucchini, cut into 1cm thick rounds
½ red bell pepper, cut into 3cm pieces
½ yellow bell pepper, cut into 3cm pieces
2 corn cobs, sliced & char-grilled
½ cup hummus
1 Tablespoon extra virgin olive oil, plus extra to drizzle
1 Tablespoon Moroccan seasoning
1 teaspoon fennel seeds
To serve: Romaine, radish, cucumber, chopped chives
Place the lamb, oil, Moroccan seasoning, fennel seeds, onion, tomatoes, zucchini and peppers in a large bowl. Season with pepper and toss well to coat. Thread lamb and vegetables alternatively onto the skewers.
Heat a large skillet or grill over medium high heat. Cook skewers for 2-3 minutes on each side or until meat is cooked to your liking. Set aside on a plate loosely covered with foil for 2-3 minutes to rest.
Serve skewers with hummus, corn and romaine, radish and cucumber salad drizzled with a little oil sprinkled with chives.
Try different flavor combinations on the kebabs; oregano and lemon zest, Cajun spice, Chinese 5 Spice and coriander, or a little paprika and parsley.