Moroccan Lamb Kebabs Recipes

Ingredients :

1kg boned shoulder of lamb, cut into 5cm cubes

salad and lemon wedges, to serve

Marinade:

3 tbsp olive oil

2 tbsp lemon juice

1 garlic clove, crushed

1.5 tbsp paprika

1 tsp ground cumin

1 tsp ground coriander

1 tsp harissa

1. Put the lamb into a bowl.
2. Mix together all the marinade ingredients, add to the lamb and stir to mix thoroughly.
3. Cover, leave at room temperature for 120 minutes, or overnight in refrigerator.
4. If you put the lamb in the refrigerator, return it to room temperature 60 minutes before cooking it.
5. Remove the lamb from the marinade and pat dry.
6. Thread the lamb on to 6 long skewers.
7. Cook on a heated barbecue or under a preheated grill, turn occasionally and brushing with any of the remaining marinade, for 10-15 minutes until browned on the outside but still pink on the inside.
8. Serve a bed of salad with lemon wedges.

Serves 5

Want to know more about ? Subscribe to our newsletter.