Moroccan Lamb and Vegetable Kebabs, perspective Recipe

Ingredients

• lamb shoulder, 14oz (420gr), cut into 1 1/2″ (3.75cm) pieces
• 1 red bell pepper, cut into 1 1/2″ squares
• 1 sweet onion, cut into wedges
• 1 medium zucchini (courgette), cut into rounds 1/2″ thick
• 8 – 12 mushrooms, large enough to be skewered, cleaned, stems removed
• 8 large cherry tomatoes
• 6 – 8 skewers
• Marinade:
• 3 tbs olive oil
• 2 tbs red wine vinegar
• 2 tbs sherry
• 1 tbs soy sauce
• 2 cloves garlic, minced
• 1 tbs minced, fresh ginger
• 1 tsp paprika
• 1/2 tsp cumin
View Full Recipe at Thyme for Cooking, the Blog