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Moroccan Lamb Kebabs

Diet.Chef's picture
Ingredients
  Lamb 1 Pound (450 Gram)
  Lemon 1
  Red onion 1
  Courgettes 4 Small (Zucchini)
  Lemon juice 1 Tablespoon
  Olive oil 2 Tablespoon
  Garlic 1 Clove (5 gm), crushed
  Red chili 1 , sliced
  Ground cinnamon 1 Teaspoon
  Ground ginger 1 Teaspoon
  Ground cumin 1⁄2 Teaspoon
  Ground coriander 1⁄2 Teaspoon
Directions

1. Cut the lamb into large, evenly-sized chunks.
2. To make the marinade, combine the lemon rind and juice, oil, garlic, chilli (if using), ground cinnamon, ginger, cumin and coriander in a large non-metallic dish.
3. Add the meat to the marinade, tossing to coat the meat completely. Cover and leave to marinate in the refrigerator for at least 2 hours.
4. Cut the lemon into 8 pieces. Cut the onion into wedges, then separate each wedge into 2 pieces.
5. Using a canelle knife (or potato peeler), cut thin strips of peel from the courgettes (zucchini), then cut them into chunks.
6. Remove the meat from the marinade, reserving the liquid for basting. Thread the meat on to skewers alternating with the onion, lemon and courgette (zucchini).
7. Barbecue (grill) over hot coals for 8-10 minutes, basting with the reserved marinade.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
African
Course: 
Main Dish
Method: 
Barbecue
Ingredient: 
Lamb
Interest: 
Party, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes

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