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Servings: 4

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  • 1 tsp (5 mL) each ground cumin, coriander and salt
  • 1/2 tsp (2 mL) each smoked or sweet paprika, garlic powder and pepper
  • 1/4 tsp (1 mL) each cayenne pepper and cinnamon
  • 1 lb (500 g) boneless Ontario Lamb Leg, cut into 1-1/2 inch (4 cm) cubes
  • 1 each Ontario Sweet Yellow and Red Pepper
  • 1 Ontario Red Onion
  • 8 Ontario Cherry Tomatoes
  • 2 tbsp (25 mL) olive oil


In small bowl, combine cumin, coriander, salt, paprika, garlic powder, pepper, cayenne and cinnamon; set aside 2 tsp (10 mL) for vegetables. Toss lamb cubes with remaining seasoning mixture. Let stand 15 minutes. 

Cut peppers into 1-1/2 inch (4 cm) squares. Cut onion into 8 wedges, keeping root end intact to keep onion from falling apart. Thread peppers and onions evenly among 4 skewers. Thread tomatoes between 2 skewers. Combine reserved seasoning mixture with 1 tbsp (15 mL) of oil; brush evenly over vegetables. 

Thread lamb among 4 skewers, spacing slightly apart. Brush with remaining oil. 

Place pepper and onion skewers on grill over medium-high or medium heat; cook for 10 minutes. Add lamb skewers to grill; cook until tender and desired doneness, 6 to 8 minutes, turning once or twice. Remove as they are done.  Let meat stand a few minutes. Grill tomato skewers for a few minutes until lightly grilled. 

Serve each person 1 lamb and 1 vegetable skewer. Slide tomatoes off skewers and divide among plates.

  • Protein: 26 grams
  • Fat: 13 grams
  • Carbohydrates: 10 grams
  • Calories: 254
  • Fibre: 2 grams
  • Sodium: 660 mg