Best 2 Moroccan Lamb Kebabs Recipes

Moroccan lamb kebabs are a delicious and flavorful dish that can be enjoyed by people of all ages. The combination of tender lamb, aromatic spices, and fresh vegetables makes this dish a favorite among many. Whether you are grilling them outdoors or cooking them in the comfort of your own kitchen, Moroccan lamb kebabs are sure to be a hit. So, get ready to tantalize your taste buds and embark on a culinary journey to Morocco with this delightful recipe.

Here are our top 2 tried and tested recipes!

MOROCCAN LAMB KEBABS WITH GOLDEN COUSCOUS

Moroccan Lamb Kebabs with Golden Couscous image

Provided by Bruce Aidells

Categories Lamb Backyard BBQ Dinner Apricot Summer Grill Grill/Barbecue Couscous Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 14

Ingredients

3/4 cup olive oil
2/3 cup fresh lemon juice
6 large garlic cloves, minced
2 tablespoons chopped fresh mint
4 teaspoons salt
4 teaspoons grated lemon peel
2 teaspoons ground black pepper
2 teaspoons ground coriander
1 teaspoon ground cumin
4 pounds well-trimmed boneless leg of lamb, cut into 2-inch cubes
16 12-inch-long metal skewers
32 whole dried apricots (preferably Mediterranean), soaked in boiling water 5 minutes, drained
4 red onions, each cut into 8 chunks
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.

MOROCCAN LAMB KEBABS

Moroccan Lamb Kebabs image

These lamb kebabs taste amazing, a wonderful mix flavours which improve with each hour of marinating. I prefer using the BBQ to the grill. Preparation time includes marinating. Enjoy!

Provided by caitlyn.jf

Categories Lunch/Snacks

Time P1D

Yield 2 serving(s)

Number Of Ingredients 15

Ingredients

3 tablespoons olive oil
2 3/4 tablespoons lemon juice
2 garlic cloves
1/2 tablespoon of fresh mint
1 teaspoon salt
1 teaspoon lemon zest
1/2 teaspoon ground black pepper
1/2 tablespoon coriander leaves
1/4 teaspoon ground cumin
300 g lamb fillets
10 dried apricot halves
1 small red onion
1/2 cup couscous
1/2 cup vegetable stock
1/2 tablespoon olive oil

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.

Tips:

Select high-quality lamb: Opt for fresh, tender lamb shoulder or leg for the best kebabs. Avoid using frozen meat as it can result in dry, tough kebabs.
Marinate the lamb: Marinating the lamb in a flavorful mixture of spices, herbs, and yogurt not only enhances the taste but also tenderizes the meat, preventing it from becoming dry during cooking.
Use a variety of spices: Experiment with different spices to create a unique flavor profile for your kebabs. Common Moroccan spices include cumin, coriander, paprika, turmeric, and saffron.
Skewer the lamb tightly: When assembling the kebabs, ensure the lamb pieces are tightly packed onto the skewers to prevent them from falling off during cooking.
Cook the kebabs over high heat: Whether grilling or pan-frying, cook the kebabs over high heat to achieve a slightly charred exterior and a tender, juicy interior.
Serve with accompaniments: Moroccan lamb kebabs are traditionally served with a variety of accompaniments such as couscous, grilled vegetables, and a cooling yogurt sauce. These accompaniments complement the flavors of the kebabs and create a complete and balanced meal.

Conclusion:

Moroccan lamb kebabs are a delectable and versatile dish that combines the bold flavors of Moroccan spices with the tender texture of lamb. By following these tips, you can create authentic and mouthwatering Moroccan lamb kebabs that are sure to impress your family and friends. Whether you prefer the smoky flavor of grilled kebabs or the convenience of pan-frying, this recipe provides a detailed guide to help you achieve perfectly cooked kebabs every time. So, gather your ingredients, fire up the grill or heat up your pan, and embark on a culinary journey to the vibrant flavors of Morocco.

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