Moroccan Lamb Kabobs

Name: Moroccan Lamb Kabobs
Prep time: 50 min
Cook time: 6 min
Total time: 56 min
Yield: 12-15 serving(s)
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

Submitted by Annacia

"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"

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photo by SharonChen

Ready In:: 56mins
Ingredients:: 14
Serves:: 12-15

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
Mint-Parsley Yogurt Sauce
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

directions

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.

Questions & Replies

Any suggestions on other dishes to complete or complement this meal?

hodgebunch

Reviews

Over the top! These were so good all DH could say was "Keep this recipe - throw out all the others." I followed the rub recipe exactly and let them sit in the fridge overnight. The flavors were over the top delicious. I did change up the yogurt as I only had cilantro and it was perfect but I will make a point of having mint in the house next time I make this. I did not grill but used the Char-Broil infrared cooker. What a perfect meal. Thank you for sharing!

Food Goddess
Now that I sit down to review the recipe, I realize that I completely forgot the dipping sauce :oops: so let me just say that even without sauce, these kabobs are wonderful! The seasonings are a well balanced blend, with no one item overpowering the others.I was in a rush, so these sat with the rub on them for about 15 minutes before hitting the grill, and still, the flavors of the seasonings came through. I grilled for about 3 minutes per side for a perfect medium. Definitely a make again!

IngridH
Outstanding flavor! I cut a boneless leg of lamb into pieces and marinated for 3 days the first time I made it, 5 days the second time. I also cut larger chunks the second time since I was serving them as a part of a Middle Eastern themed dinner party. They got rave reviews both times.

Donna M.
ok annacia..you hid these from me until this month! They are the BEST lamb kabobs ever. Sure i like rosemary and lemonjuice etc, but oh the flavors here...what a fabulous dish. Makes me think of bstilla without the work lol. I cut it in half, and i amgoing to eat all 1lb 1/2 myself tonight!

MarraMamba
Loved these Annacia! Interesting flavors and complementary sauce. You're right - they feed a crowd so we'll invite someone over next time we make these ;) Thanks!

Acerast