Best Moroccan Lamb Kebabs With Tomato Mint Relish Recipes

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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

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.

MOROCCAN LAMB KABOBS



Moroccan Lamb Kabobs image

Provided by Dave Lieberman

Categories     appetizer

Time 56m

Yield 12 to 15 servings

Number Of Ingredients 15

1 teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground nutmeg
3 pounds boneless leg of lamb, cut into 1-inch cubes
Mint-Parsley Yogurt Sauce, recipe follows
1 cup plain yogurt (2 percent or whole is best)
1 tablespoon mayonnaise
2 tablespoons freshly squeezed lemon juice
2 cloves garlic, pressed
Salt and freshly ground black pepper
2 tablespoons chopped fresh mint leaves
2 tablespoons chopped fresh flat-leaf parlsey leaves

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



Moroccan Lamb Kabobs image

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

Provided by Annacia

Categories     Lamb/Sheep

Time 56m

Yield 12-15 serving(s)

Number Of Ingredients 14

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

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.

Nutrition Facts : Calories 277, Fat 20.1, SaturatedFat 8.9, Cholesterol 80.9, Sodium 267.5, Carbohydrate 1.8, Fiber 0.3, Sugar 1.1, Protein 21.1

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