Moroccan Lamb Kebabs on Skewers
In Morocco, grilling is a timeless tradition that is enjoyed and cherished throughout the year. Among our favourites are the succulent lamb or beef kebabs, a treat often saved for special occasions, particularly during the days of Eid Al-Adha. For a premium, melt-in-your-mouth experience, opt for cuts like leg of lamb or tender steak.
Equipment
- 12 Skewers
- heat protective gloves
Ingredients
- 1 kg Lamb leg of lamb cut into about 3-inch cubes
- 1 onion finely chopped
- 2 cloves garlic grated
- ¼ cup fresh parsley finely chopped
- ¼ cup fresh coriander finely chopped
- 1 tablespoon vegetable oil
- ½ lemon (freshly squeezed)
- 2 teaspoons sweet paprika
- 2 teaspoons salt or to taste
- 1 teaspoon ground cumin
- ½ teaspoon ground black pepper
Instructions
- Gather and prepare the ingredients.
- Transfer the meat to a large bowl. Add the onion, garlic, parsley, coriander, oil, lemon juice, paprika, salt, cumin, and pepper.
- Use your hands to mix the meat with the spices, kneading it gently to ensure even distribution. Cover the bowl, refrigerate, and let marinate for 2 hours or overnight.
- Prepare a gas or charcoal grill to medium heat. Thread the meat cubes onto the metal or wooden skewers. Note: if using wooden skewers make sure they have been soaked in water for at least 30 minutes before threading the meat on them.
- Cook the kebabs in batches for about 5 minutes on each side, turning two or three times, or until the meat is done to your liking. Note: Use heat-protective gloves.
- Transfer the cooked kebabs to a plate as they are ready. Cover with foil to stay warm while you cook the remaining kebabs.