Moroccan Lamb Kebabs
Kebabs are a staple street food in Morocco, as well as a go to for the grill at home. Lamb, and sometimes beef, are marinated in cumin, coriander, paprika, garlic, and olive oil. The lamb is skewered with thin slices of beef fat in between to add an extra richness, then grilled over open flames. While you’ll see many Americanized versions of Moroccan lamb kebabs drowning the meat in cheese or a yogurt sauce, tradionally the kebabs are served with just pita, sliced cucumber, and tomatoes. No sauce. It’s all about the flavor of the meat.
Equipment
- metal skewers
Ingredients
- 3 lbs boneless leg of lamb cut into 1 1/2” cubes
- 1/4 cup olive oil
- 1/4 cup parsley chopped
- 3 garlic cloves minced
- 1 tbsp sea salt
- 1 tbsp smoked paprika
- 1 tbsp black pepper
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 3 tsp lime juice
Instructions
- Mix together all of the marinade ingredients.
- Marinate the lamb for at least 4 hours, preferably overnight.
- Turn on your oven’s broiler. Place 5-6 pieces of lamb on each metal skewer. Place the lamb skewers on a rack on a baking sheet lined in foil.
- Broil for 5-6 minutes a side.
