Moroccanstyle Australian Lamb Kabobs Recipes

MOROCCAN LAMB KABOBS

Moroccan Lamb Kabobs image

Easy, tasty and a bit on the showy side if you want to impress your Mother-in-law. The serving size given is a party size. You'll want to put 5-6 cubes on a skewer for meal sized ones

Provided by Annacia

Categories Lamb/Sheep

Time 56m

Yield 12-15 serving(s)

Number Of Ingredients 14

Ingredients

1 teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground nutmeg
3 lbs boneless leg of lamb, cut into 1-inch cubes
1 cup plain yogurt (2 percent or whole is best)
1 tablespoon mayonnaise
2 tablespoons fresh lemon juice
2 garlic cloves, pressed
salt & freshly ground black pepper
2 tablespoons chopped fresh mint leaves
2 tablespoons fresh flat-leaf parsley, chopped

Steps:

Soak 1 package wooden skewers in water for 30 minutes.
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.
Sauce:.
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.

Nutrition Facts : Calories 277, Fat 20.1, SaturatedFat 8.9, Cholesterol 80.9, Sodium 267.5, Carbohydrate 1.8, Fiber 0.3, Sugar 1.1, Protein 21.1

MOROCCAN LAMB KABOBS

Moroccan Lamb Kabobs image

Provided by Dave Lieberman

Categories appetizer

Time 56m

Yield 12 to 15 servings

Number Of Ingredients 15

Ingredients

1 teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground nutmeg
3 pounds boneless leg of lamb, cut into 1-inch cubes
Mint-Parsley Yogurt Sauce, recipe follows
1 cup plain yogurt (2 percent or whole is best)
1 tablespoon mayonnaise
2 tablespoons freshly squeezed lemon juice
2 cloves garlic, pressed
Salt and freshly ground black pepper
2 tablespoons chopped fresh mint leaves
2 tablespoons chopped fresh flat-leaf parlsey leaves

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 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

Ingredients

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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