Moroccan Style Lamb Kebabs

"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."
 
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Ready In:
35mins
Ingredients:
12
Serves:
4
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ingredients

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directions

  • 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.

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Reviews

  1. This would have to be my new favourite lamb kebab recipe! So simple, but the flavours after marinating overnight are full and amazing. I doubled the garlic, but otherwise followed the recipe exactly. I didn't skewer the lemon but served it on the side to squeeze over the meat as desired. I made the roast pumpkin as suggested too, tossed through with a little olive oil, salt, pepper and wholegrain mustard, and squeezed a generous amount of lemon juice over after cooking - delicious! Thanks for posting such a great recipe Lene!
     
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