Moroccan Style Lamb Kebabs
- Ready In:
- 35mins
- Ingredients:
- 12
- Serves:
-
4
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
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
-
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!