Moroccan Spiced Lamb Kebabs with Bulgur and Roasted Vegetable Salad

Ingredients

• 1 1/2 lbs lamb loin, cut into 1-inch cubes
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 3 cloves garlic, minced
• 2 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp cinnamon
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup bulgur wheat
• 2 cups vegetable broth
• 2 cups zucchini, diced
• 1 cup red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, thinly sliced
• 1/4 cup parsley, chopped
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1

   In a large bowl, combine the lamb cubes, olive oil, lemon juice, garlic, cumin, paprika, cinnamon, salt, and pepper. Cover and marinate in the refrigerator for at least 30 minutes, up to 4 hours.

2. 2

   Preheat the oven to 400°F. Spread the diced zucchini, bell pepper, and cherry tomatoes on a baking sheet. Drizzle with 1 tbsp olive oil and season with salt and pepper. Roast for 15-20 minutes, until tender and slightly charred.