Healthy Morocan Lamb Kabobs, Rice and Spinach Salad

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Directions for: Morocan Lamb Kabobs, Rice and Spinach Salad

Ingredients

Morocan Lamb Kabobs, Rice

4 6 bamboo skewers

1 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

tsp onion powder

1 Tbsp paprika

1 Tbsp prepared garlic

cup olive oil

cup balsamic vinegar

Spinach Salad

12 oz (350g) pre-washed baby spinach

6 strawberries, sliced

cup croutons (optional)

cup creamy poppy seed dressing

Directions

Morocan Lamb Kabobs, Rice

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

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

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

4. Toss lamb cubes into a resealable plastic bag.

5. Set oven to broil.

6. Spray broiler pan with cooking spray

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

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

9. Arrange skewers of lamb on rice beside salad.

Marinade

1. Prepare marinade by mixing together the following ingredients:

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

3. Pour marinade into bag with lamb and swoosh together.

4. Let stand in fridge. (If youre freezing, freeze flat).

Spinach Salad

1. Arrange spinach on plates.

2. Arrange strawberries on top of spinach.

3. Add croutons.

4. Drizzle the dressing on salad.

See more: Dinner, Lamb, Rice/Grain, Herbs, Quick and Easy, Vegetables, Main, Lunch, African


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