Moroccan spiced lamb kebabs

Origin:Morocco
Serves: 4
Preparation time: 15mins + 2hrs to marinate (or more)
Cooking time 10 to 30 mins
Level of Difficulty: Easy
Heat Rating: Mild

Serves Origin North Africa and Middle East
Preparation Heat rating (Mild)
Cooking Ease (Very easy)
Vegetarian No

Ingredients

1 tsp Ground Coriander
1 tsp Ground Cumin, organic
tbsp Sweet Paprika
1 tsp Ground Turmeric
1kg boned shoulder or leg of lamb
3 tbsp olive oil
2 tbsp lemon juice
1 garlic clove, crushed
1 tsp harissa paste
1 small red onion
1 small lemon
salt and freshly ground black pepper

4 x 30cm metal skewers

Preparation

Trim any excess fat off the outside of the lamb and then cut it into roughly 5cm chunks. Place it into a bowl with the olive oil, lemon juice, spices, garlic, harissa paste and some seasoning and mix together well. Cover and leave to marinate at room temperature for 2 hours or overnight in the fridge.
Peel the onion, leaving the root end in tact and then cut it into 8 wedges.
Thread the lamb, lemon and onion wedges alternately on to the skewers and barbecue over medium-hot coals for about 10-15 minutes, turning now and then, until they are nicely browned on the outside but still pink in the centre. These would be nice served with either a Spicy Couscous or a Tabbouleh Salad.

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