Lamb Kebabs with Fennel and Peppers

Author

Lior Lev Sercarz

Servings

4

Category

Main Course

Ingredients

• 2 pounds lamb, cut into 1 ½” chunks (see Recipe Notes)
• 2 Tbsp olive oil
• 2 Tbsp Shabazi blend
• 2 tsp fine sea salt (add this on the day of grilling)
• -
• 1 bulb of fennel, cut into 1 ½” pieces
• 4 small red onions, cut into 1 ½” pieces
• 2 poblano peppers, cut into 1 ½” pieces
• 2 Tbsp olive oil
• 1 tsp fine sea salt
• 1 Tbsp Shabazi
• 1 tsp ground black pepper
• -
• 2 Tbsp labne
• 2 Tbsp lemon juice
• 1 tsp Shabazi

Directions

1. Season the lamb pieces with the olive oil, Shabazi, and salt. If marinating overnight, omit the salt and add it before you start skewering.
2. Preheat the grill to medium-high heat.
3. In a bowl, toss the fennel, onions, peppers, olive oil, sea salt, Shabazi, and ground pepper together to coat well.
4. Using long metal skewers, skewer the fennel, onion, green pepper, and lamb – alternating the 3 vegetables in sections between the lamb pieces – you want the vegetables on the bottom and top of each skewer.
5. Build all of the skewers, skewering the remaining vegetables at the end for any vegetarian guests.
6. Grill on the hottest part of the grill – getting nice roasted color with tender vegetables.
7. When ready, remove the kebabs from the grill to rest for 5 minutes.
8. Whisk the ingredients for the sauce and place in a small bowl.
9. Enjoy!