Moroccan Lamb Kebabs With Tomato Mint Relish Recipes

MOROCCAN LAMB KEBABS

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 STYLE LAMB KEBABS

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.

LAMB, TOMATO, AND MINT KEBABS

Steps:

• Heat grill to medium-high; clean and lightly oil hot grates. In a large bowl, combine lamb, lemon zest, coriander, and cinnamon; season with salt and pepper.
• Onto four skewers, thread lamb, tomatoes, and mint, beginning and ending with lamb. Grill kebabs, covered, until lamb is medium-rare, 5 to 6 minutes, turning occasionally. Serve with lemon wedges.

MOROCCAN LAMB KABOBS

Steps:

• Combine all spices and seasonings in a small bowl. Place lamb cubes in a shallow baking dish or large bowl. Rub spice mixture into lamb with hands. Thread lamb cubes onto skewers, about 3 per skewer.
• Preheat a grill or grill pan to high heat. Grill kabobs for 3 minutes per side, or until cooked to desired doneness. Transfer to a serving platter and serve with Mint-Parsley Yogurt Sauce for dipping.
• Stir together the yogurt, mayonnaise, lemon juice, and garlic in a medium bowl. Season with salt and pepper, to taste. Add the chopped fresh herbs and gently stir to combine. Cover and refrigerate until ready to serve.
• Yield: about 1 1/4 cups

MOROCCAN LAMB KEBABS WITH TOMATO-MINT RELISH

Steps:

• Combine first 8 ingredients in large bowl and whisk together
• Add the cubed lamb and massage the marinade into the meat. Cover and place in refrigerator for 2-8 hours
• Combine all liquid relish ingredients in a bowl and whisk together. Add in tomatoes and mint and mix thoroughly.
• Thread Lamb onto Skewers or sticks. Intersperse some pieces with some fat to help keep the meat moist and basted while cooking.
• Fire up the grill to 'High' and preheat. If you have temp control we want to be around 450 degrees for this. If no control hold your hand about 2 inches above the surface of the grill. If you can't slowly count past three without having to pull back your hand - the grill is ready!
• wrap pita bread in foil and warm in oven or on upper rack of BBQ
• Add lamb skewers the grill - cook about 3 mins then make a 1/4 turn rotation of your skewer - so about 12 mins total cook time for medium
• Remove lamb from skewers and serve with Pita bread and tomato-mint relish.