Best 6 Moroccan Lamb Kabobs Recipes

MOROCCAN LAMB KEBABS

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

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

MOROCCAN LAMB KABOBS

Steps:

• 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.

MOROCCAN BEEF KABOBS

Steps:

• In a large resealable plastic bag, combine the parsley, cilantro, onion, lemon juice, oil, cumin, coriander, paprika, vinegar, ketchup, garlic, ginger, chili paste, salt and pepper; add beef. Seal bag and turn to coat; refrigerate for 8 hours or overnight., Drain and discard marinade. On eight metal or soaked wooden skewers, thread beef cubes. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. , Grill beef, covered, over medium-high heat or broil 4 in. from the heat for 8-12 minutes or until meat reaches desired doneness, turning occasionally.

MORROCAN LAMB KEBABS

Steps:

• Chop up onion, garlic, ginger and red chilli. Place lamb in an ovenproof glass roasting dish and add onions etc.. Add tomatoe puree and mix in well to coat all the lamb. Add the olive oil to coat lamb. Add spices and herbs and leave in a warmish room, covered for about 2 hours-longer if you like.
• Place in an oven (200 degrees/gas mark 5) for approx 2 hours until the lamb it tender. Stir the sauce every half hour or so.
• Warm the pitta breads in the oven just before taking the lamb out, slice open and stuff with lamb, salad and houmous! Enjoy!

MOROCCAN LAMB KEBABS WITH GOLDEN COUSCOUS

Steps:

• Whisk first 9 ingredients in medium bowl to blend. Transfer 1/2 cup marinade to small bowl; cover, chill, and reserve as basting sauce. Add lamb to remaining marinade in medium bowl; toss to coat. Marinate 2 hours at room temperature or cover and refrigerate overnight.
• Prepare barbecue (medium-high heat). Remove lamb from marinade. Thread lamb cubes onto 8 skewers, dividing equally. Thread apricots and onion chunks alternately on remaining 8 skewers. Brush all skewers with some of reserved 1/2 cup marinade. Sprinkle onion-apricot skewers with salt and pepper. Grill onion-apricot skewers until onions soften and begin to brown, occasionally turning and basting with marinade and moving skewers to cooler part of barbecue if necessary to keep apricots from burning, about 10 minutes. Grill lamb to desired doneness, turning occasionally, about 8 minutes for medium-rare.
• Mound Golden Couscous on platter. Top with skewers and serve.