Servings: two as a main dish.
Cook these cumin-scented lamb kebabs over the grill or under the broiler, then drizzle on the chunky olive-mint vinaigrette.
Serve the kebabs on a bed of couscous tossed with diced red peppers, and a side of Cucumber & Feta Salad with Mint & Dill.
If using wooden skewers, soak them for 20 minutes in water before threading so they don’t burn on the grill.
Fantabulous! I used lamb stew meat (Corona-virus, use what you’ve got time) and worried it wouldn’t be right but it was tender & delicious. Served it over steamed riced cauliflower, and with a cucumber feta mint salad. So fresh and summery!
Made these for dinner this weekend, they are great! It was easy to put together and a great new flavor with lamb. I followed the recipe except that I made it for 10! I will be making this again.
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