Moroccan-Spiced Lamb Kebabs with Pomegranate Glaze & Charred Fennel Slaw

Name: Moroccan-Spiced Lamb Kebabs with Pomegranate Glaze & Charred Fennel Slaw
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs Grass-fed lamb shoulder, cubed; 0.5 cup Pomegranate juice; 4 whole Dried figs, chopped; 2 tsp Ground cumin; 1 tsp Ground cinnamon; 1.5 tsp Smoked paprika; 1 tsp Ground coriander; 1 tbsp Fresh ginger, minced; 4 whole Garlic cloves, minced; 4 tbsp Extra virgin olive oil; 1 tbsp Pomegranate molasses; 1 large Fresh fennel bulb, thinly shaved; 0.5 medium Red onion, thinly sliced; 0.25 cup Fresh mint, chopped; 0.25 cup Fresh cilantro, chopped; 0.5 cup Roasted pistachios, roughly chopped; 3 tbsp Lemon juice; 1 tsp Sea salt; 0.5 tsp Black pepper

Prep 25 min · Cook 20 min · Serves 4 · medium

Paleo

Succulent grass-fed lamb skewers infused with warming Moroccan spices, finished with a tangy pomegranate-fig reduction, and served alongside a crisp, anise-forward fennel slaw with toasted pistachios. A North African-inspired dinner that balances sweet, savory, and herbaceous notes.

Ingredients

2 lbs Grass-fed lamb shoulder, cubed
0.5 cup Pomegranate juice
4 whole Dried figs, chopped
Two cups of something delicious
A generous pinch of patience
The secret ingredient
A splash of good olive oil
Fresh herbs, chopped

Instructions

1
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
2
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
3
Preheat something, chop something else, and bring it all together the way only this recipe knows how.

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