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Morocan Lamb Kabobs, Rice and Spinach Salad

Morocan Lamb Kabobs, Rice and Spinach Salad
YIELDS
4 servings
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Ingredients

Morocan Lamb Kabobs, Rice

4
– 6 bamboo skewers
1 ½
cup basmati rice
3
cup water
2
lb(s) (900g) lamb leg, cubed for kabobs
1
large plastic resealable bag

Marinade

1
tsp ground pepper
1
tsp ground coriander
2
tsp cumin seeds (crush seeds with a rolling pin before adding)
2
tsp liquid honey
2
tsp water
¼
tsp onion powder
1
Tbsp paprika
1
Tbsp prepared garlic
¼
cup olive oil
¼
cup balsamic vinegar

Spinach Salad

12
oz (350g) pre-washed baby spinach
6
strawberries, sliced
½
cup croutons (optional)
¼
cup creamy poppy seed dressing
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Directions

Step 1

Soak skewers in warm water while preparing the meal. (It makes it easier to skewer the meat)

Step 2

Combine rice and water in a large microwave-safe pot or casserole dish.

Step 3

Cover and microwave at high for 10 minutes, then medium for 10 minutes.

Step 4

Toss lamb cubes into a resealable plastic bag.

Step 5

Set oven to broil.

Step 6

Spray broiler pan with cooking spray

Step 7

Skewer lamb onto skewers, leaving a small space between each piece of lamb.

Step 8

Turn lamb cubes as they brown. Cook to preferred doneness.

Step 9

Arrange skewers of lamb on rice beside salad.

Step 10

Prepare marinade by mixing together the following ingredients:

Step 11

Pepper, coriander, crushed cumin seeds, liquid honey, water, onion powder, paprika, prepared garlic, olive oil and balsamic vinegar.

Step 12

Pour marinade into bag with lamb and swoosh together.

Step 13

Let stand in fridge. (If you’re freezing, freeze flat).

Step 14

Arrange spinach on plates.

Step 15

Arrange strawberries on top of spinach.

Step 16

Add croutons.

Step 17

Drizzle the dressing on salad.

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