Moroccan-Spiced Lamb Kebabs with Pomegranate Glaze & Charred Fennel Slaw
Prep 25 min · Cook 20 min · Serves 4 · medium
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, 1.5-inch cubes, patted dry
- 0.5 cup Pomegranate juice, unsweetened
- 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, divided
- 1 tbsp Pomegranate molasses, optional but recommended
- 1 large Fresh fennel bulb, thinly shaved, use mandoline
- 0.5 medium Red onion, thinly sliced
- 0.25 cup Fresh mint, chopped
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