American Lamb & Fennel Kabobs
Recipe provided by Lamb and Fennel Kabobs - The Food in My Beard, courtesy of the American Lamb Board (American Lamb and Fennel Kabobs | American Lamb).
1.50 American leg of lamb, sliced into 1in squares
0.50 cup Yogurt
1 tbsp Honey
1 tbsp Red vinegar
1 tsp Sumac
1 tsp Turmeric
0.50 tsp Cumin
0.50 tsp Coriander
1 tsp Sesame seed
0.50 tsp Oregano
3 Carrots, sliced into thin planks similar to lamb
2 Fennel bulbs, sliced into think planks similar to lamb & carrots
1
Mix the lamb with the yogurt, vinegar, sumac, turmeric, cumin, coriander, sesame, and oregano. Mix well to combine and season with plenty of salt and pepper.
2
Skewer the lamb alternating each piece with either a carrot or fennel piece.
3
Grill on high heat to brown on all sides, about 3 minutes per side.
4
Serve over rice or noodles.
Ingredients
1.50 American leg of lamb, sliced into 1in squares
0.50 cup Yogurt
1 tbsp Honey
1 tbsp Red vinegar
1 tsp Sumac
1 tsp Turmeric
0.50 tsp Cumin
0.50 tsp Coriander
1 tsp Sesame seed
0.50 tsp Oregano
3 Carrots, sliced into thin planks similar to lamb
2 Fennel bulbs, sliced into think planks similar to lamb & carrots
