Morocan Lamb Kabobs, Rice and Spinach Salad

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

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

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

Toss lamb cubes into a resealable plastic bag.

Set oven to broil.

Spray broiler pan with cooking spray

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

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

Arrange skewers of lamb on rice beside salad.

Prepare marinade by mixing together the following ingredients:

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

Pour marinade into bag with lamb and swoosh together.

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

Arrange spinach on plates.

Arrange strawberries on top of spinach.

Add croutons.

Drizzle the dressing on salad.