“Mediterranean Persian Lunch: Spiced Grilled Lamb Kebabs with Quinoa Pilaf & Roasted Vegetables”

Allergens

None

Ingredients

• 1. Lamb Kebabs
• 2 lbs boneless lamb shoulder, cut into 1.5
• inch cubes
• 2 tbsp olive oil
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp ground cinnamon
• 1/2 tsp ground black pepper
• 1/2 tsp sea salt
• 1/4 tsp ground cloves
• 1/4 tsp ground allspice
• 1/4 tsp ground nutmeg
• 2 cloves garlic, minced 2. Quinoa Pilaf
• 1 cup uncooked quinoa, rinsed and drained
• 2 cups water or vegetable broth
• 1/2 tsp sea salt
• 1 tbsp olive oil
• 1 small onion, diced 3. Roasted Vegetables
• 2 cups cherry tomatoes
• 2 cups baby carrots
• 2 cups zucchini, sliced into 1/2
• inch rounds
• 2 tbsp olive oil
• 1 tsp ground paprika
• 1/2 tsp ground cumin
• Salt and pepper to taste

Instructions

1. In a large mixing bowl, combine lamb cubes with olive oil, spices, and minced garlic. Mix well, then cover and refrigerate for at least 30 minutes to marinate.
2. Preheat oven to 400°F (205°C). Line two baking sheets with parchment paper or silicone mats.
3. In a small saucepan, bring water or vegetable broth to a boil. Add quinoa and salt, cover, reduce heat to low, and simmer for 15 minutes. Fluff with a fork, then set aside covered.
4. On one baking sheet, toss cherry tomatoes, carrots, zucchini, olive oil, paprika, cumin, salt, and pepper. Spread vegetables evenly on the tray and roast in the oven for 25 30 minutes or until tender.
5. Preheat a grill or grill pan to medium high heat. Thread lamb cubes onto skewers and grill for 4 5 minutes per side, or until cooked through.
6. To serve, divide quinoa pilaf among six plates, top with lamb kebabs, and surround with roasted vegetables.

Chef’s Insight

Use high-quality olive oil for marinating the lamb to enhance its flavor.

Notes

For a more intense aroma, add fresh herbs like parsley or cilantro to the quinoa pilaf.