Morrocan Lamb Kebabs Recipes

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

Ingredients

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

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

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