Lamb, Cumin and Date Skewers

 

                Dates have been a staple in the Middle East for millennia, and archaeological digs have found traces of date cultivation 9,000 years old.

4 skewers

• 400 g lamb cubes of 2 cm
• 500 ml eggplant, cut into 2 cm cubes
• 1 onion, cut into 2cm cubes
• 1 zucchini, cut into 1cm rounds

Date and cumin marinade

• 1 onion, roughly chopped
• 4 pitted dates
• 5 ml ground cumin
• 2 ml ground ginger
• 2 ml cinnamon
• 60 ml fresh coriander
• Zest and juice of 1 lemon
• 30 ml honey
• 30 ml vegetable oil
• Salt and pepper

1. In a food processor, grind all the marinade ingredients.
2. In a dish, place the meat cubes, eggplant, onion and zucchini in the marinade, then mix well.
3. Cover and refrigerate for a minimum of 4 hours.
4. On pre-soaked wooden skewers, alternate the meat cubes and the vegetables.
5. Cook the skewers for 8 to 12 minutes on the barbecue or in a ridged cast iron skillet over high heat.
6. Flip halfway through cooking and serve.

BON APPÉTIT