Moroccan Lamb Kebabs Recipes

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MOROCCAN KEFTA KEBAB RECIPE



Moroccan Kefta Kebab Recipe image

Traditional Moroccan recipe for seasoned kefta, a ground beef or lamb mixture used to make grilled Kefta Kebabs. The same base recipe can be used for Moroccan meatballs and other Moroccan kefta dishes. Allow extra time for preheating your grill or oven.

Provided by Christine Benlafquih | Taste of Maroc

Categories     Main Course

Time 30m

Number Of Ingredients 15

1 lb. finely ground beef or lamb (or a mix of the two)
4 to 5 oz. beef or lamb suet ((recommended for classic flavor and texture))
1 medium onion (finely chopped or grated)
1/4 cup chopped fresh parsley
1/4 cup chopped fresh cilantro
1 tbsp chopped fresh mint leaves ((optional; great with lamb))
2 tsp sweet paprika
1 tsp ground cumin
1 tsp salt
1/4 tsp black pepper
1 tsp ground cinnamon ((optional))
1 tsp ground ginger ((optional))
1 tsp ground turmeric ((optional))
1/2 tsp ras el hanout ((optional))
1/4 tsp cayenne pepper ((optional))

Steps:

  • In a large bowl, combine the meat with the herbs and spices. Knead by hand for a minute or two to ensure the seasoning is evenly distributed.
  • Shape the kefta into small sausage-like logs. Arrange the logs in a grill basket or thread and mold them onto skewers.
  • Grill the kebabs over medium-hot coals several minutes per side or until evenly browned and cooked through but still juicy. Moroccan preference is for little to no pink so watch carefully to avoid avoid drying out the meat.
  • Alternatively, the kefta can be baked in the oven. Preheat the oven to 350° F (180° C). Arrange the shaped meat on a rack set over a pan and bake until browned and cooked through, approximately 15 to 20 minutes. Time will depending on how thick the kefta was shaped.
  • Wrap the cooked kebabs in foil to hold warm until serving.

Nutrition Facts : Calories 489 kcal, Carbohydrate 6 g, Protein 25 g, Fat 39 g, SaturatedFat 19 g, Cholesterol 92 mg, Sodium 663 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

MOROCCAN LAMB KEBABS WITH GOLDEN COUSCOUS



Moroccan Lamb Kebabs with Golden Couscous image

Provided by Bruce Aidells

Categories     Lamb     Backyard BBQ     Dinner     Apricot     Summer     Grill     Grill/Barbecue     Couscous     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 14

3/4 cup olive oil
2/3 cup fresh lemon juice
6 large garlic cloves, minced
2 tablespoons chopped fresh mint
4 teaspoons salt
4 teaspoons grated lemon peel
2 teaspoons ground black pepper
2 teaspoons ground coriander
1 teaspoon ground cumin
4 pounds well-trimmed boneless leg of lamb, cut into 2-inch cubes
16 12-inch-long metal skewers
32 whole dried apricots (preferably Mediterranean), soaked in boiling water 5 minutes, drained
4 red onions, each cut into 8 chunks
Golden Couscous

Steps:

  • Whisk first 9 ingredients in medium bowl to blend. Transfer 1/2 cup marinade to small bowl; cover, chill, and reserve as basting sauce. Add lamb to remaining marinade in medium bowl; toss to coat. Marinate 2 hours at room temperature or cover and refrigerate overnight.
  • Prepare barbecue (medium-high heat). Remove lamb from marinade. Thread lamb cubes onto 8 skewers, dividing equally. Thread apricots and onion chunks alternately on remaining 8 skewers. Brush all skewers with some of reserved 1/2 cup marinade. Sprinkle onion-apricot skewers with salt and pepper. Grill onion-apricot skewers until onions soften and begin to brown, occasionally turning and basting with marinade and moving skewers to cooler part of barbecue if necessary to keep apricots from burning, about 10 minutes. Grill lamb to desired doneness, turning occasionally, about 8 minutes for medium-rare.
  • Mound Golden Couscous on platter. Top with skewers and serve.

MOROCCAN LAMB KEBABS



Moroccan Lamb Kebabs image

These lamb kebabs taste amazing, a wonderful mix flavours which improve with each hour of marinating. I prefer using the BBQ to the grill. Preparation time includes marinating. Enjoy!

Provided by caitlyn.jf

Categories     Lunch/Snacks

Time P1D

Yield 2 serving(s)

Number Of Ingredients 15

3 tablespoons olive oil
2 3/4 tablespoons lemon juice
2 garlic cloves
1/2 tablespoon of fresh mint
1 teaspoon salt
1 teaspoon lemon zest
1/2 teaspoon ground black pepper
1/2 tablespoon coriander leaves
1/4 teaspoon ground cumin
300 g lamb fillets
10 dried apricot halves
1 small red onion
1/2 cup couscous
1/2 cup vegetable stock
1/2 tablespoon olive oil

Steps:

  • Roughly chop coriander and mint and crush garlic. Whisk first 9 ingredients in medium bowl to blend. Transfer 1/2 the marinade to small bowl; cover, chill, and reserve as basting sauce.
  • Add lamb cubes to remaining marinade in medium bowl; toss to coat.
  • Marinate 2 hours at room temperature or cover and refrigerate overnight.
  • Remove lamb from marinade.
  • Thread lamb cubes, onion and apricots onto 4 skewers, dividing equally.
  • Brush all skewers with some of reserved marinade.
  • Sprinkle skewers with salt and pepper.
  • Grill lamb to desired doneness, onion should be soft and brown, turning occasionally, about 8 to 10 minutes.
  • Combine couscous and stock in a medium bowl. Cover; stand 5 minute Fluff with a fork, drizzle with olive oil and season.
  • Serve with lamb kebabs.

MOROCCAN LAMB KABOBS



Moroccan Lamb Kabobs image

A magnificent sweet and spicy lamb recipe. You can increase cayenne and other spices to suit individual tastes. Serve in warm pita bread with mixed greens (try using some strongly flavored ones) and fresh herbs. Drizzle with a lemon and herb yogurt sauce or a tzatziki sauce.

Provided by Rich Madigan

Categories     World Cuisine Recipes     African     North African     Moroccan

Time 30m

Yield 6

Number Of Ingredients 12

2 pounds ground lamb
1 cup raisins
5 ounces goat cheese
⅓ cup mayonnaise
1 red onion, finely chopped
2 cloves garlic, finely chopped
2 tablespoons chopped fresh cilantro
¾ tablespoon ground cayenne pepper
½ teaspoon ground cumin
½ teaspoon ground coriander
salt to taste
coarsely ground black pepper to taste

Steps:

  • Preheat an outdoor grill for high heat and lightly oil grate.
  • In a medium bowl, mix together ground lamb, raisins, goat cheese, mayonnaise, red onion, garlic, cilantro, cayenne pepper, cumin, ground coriander, salt and black pepper. Divide the mixture into approximately 6 even portions, and press around skewers.
  • Place skewers on the grill. Cook approximately 4 minutes per side, or until the cheese has melted, the raisins are tender and lamb has reached desired doneness.

Nutrition Facts : Calories 553.8 calories, Carbohydrate 22.7 g, Cholesterol 124.6 mg, Fat 37.6 g, Fiber 1.5 g, Protein 32.2 g, SaturatedFat 14.9 g, Sodium 280.2 mg, Sugar 15.9 g

MORROCAN LAMB KEBABS



Morrocan Lamb Kebabs image

Tasty morrocan lamb kebabs served in warm pitta with houmous

Provided by hayleym09

Time 2h30m

Yield Serves 2

Number Of Ingredients 0

Steps:

  • Chop up onion, garlic, ginger and red chilli. Place lamb in an ovenproof glass roasting dish and add onions etc.. Add tomatoe puree and mix in well to coat all the lamb. Add the olive oil to coat lamb. Add spices and herbs and leave in a warmish room, covered for about 2 hours-longer if you like.
  • Place in an oven (200 degrees/gas mark 5) for approx 2 hours until the lamb it tender. Stir the sauce every half hour or so.
  • Warm the pitta breads in the oven just before taking the lamb out, slice open and stuff with lamb, salad and houmous! Enjoy!

MOROCCAN STYLE LAMB KEBABS



Moroccan Style Lamb Kebabs image

These kebabs are a great way to cook meat without adding any fat. Why not roast some pumpkin wedges rubbed with a touch of grain mustard and a splash of lemon juice to serve them. Harissa is a fiery chilli paste from Africa and can be found in supermarkets.

Provided by Lene8655

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

500 g boneless leg of lamb
1 teaspoon olive oil
2 tablespoons lemon juice
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 tablespoon paprika
1 garlic clove, crushed
1 tablespoon harissa
1 small red onion, unpeeled
1 small lemon
salt, and freshly ground black pper

Steps:

  • Pre heat barbecue. Trim any excess fat off the outside of the lamb and then cut into 5cm chunks. place in a non metallic bowl with the oil, lemon juice, spices, garlic, harissa and some seasoning and mix well. Cover and leave to marinate at room temperature for 2 hours.
  • Peel the onion, leaving the root end intact, and then cut into 8 wedges so that the slices of onion stay together at the root of each wedge. Cut the lemon into 8 wedges.
  • Thread the lamb chunks and lemon and onion wedges alternately onto four 30cm flat metal skewers, and place over medium hot barbecue, for 10 - 15 minutes. Turn every now and then, until the lamb is nicely browned on the outside, but still pink in the centre. Serve with fresh coriander and roasted pumpkin wedges, if liked.

Nutrition Facts : Calories 320, Fat 22.9, SaturatedFat 9.5, Cholesterol 86.2, Sodium 73, Carbohydrate 6.7, Fiber 2.2, Sugar 1.1, Protein 23.2

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