Moroccan Lamb Kabobs 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

MOROCCAN BEEF KABOBS



Moroccan Beef Kabobs image

My grandmother's homemade marinade adds tang and tenderness to these beefy kabobs. Her blend of herbs and spices punches up the flavor without adding lots of calories. -Jennifer Shaw, Dorchester, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 8 servings.

Number Of Ingredients 15

1 cup chopped fresh parsley
1 cup chopped fresh cilantro
1/4 cup grated onion
3 tablespoons lemon juice
2 tablespoons olive oil
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon paprika
1 tablespoon cider vinegar
1 tablespoon ketchup
2 garlic cloves, minced
1 teaspoon minced fresh gingerroot
1 teaspoon Thai red chili paste
Dash salt and pepper
2 pounds beef top sirloin steak, cut into 1-inch pieces

Steps:

  • In a large resealable plastic bag, combine the parsley, cilantro, onion, lemon juice, oil, cumin, coriander, paprika, vinegar, ketchup, garlic, ginger, chili paste, salt and pepper; add beef. Seal bag and turn to coat; refrigerate for 8 hours or overnight., Drain and discard marinade. On eight metal or soaked wooden skewers, thread beef cubes. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. , Grill beef, covered, over medium-high heat or broil 4 in. from the heat for 8-12 minutes or until meat reaches desired doneness, turning occasionally.

Nutrition Facts : Calories 185 calories, Fat 9g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 91mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges

MORROCAN LAMB KEBABS



Morrocan Lamb Kebabs image

Tasty morrocan lamb kebabs served in warm pitta with houmous

Provided by hayleym09

Time 2h30m

Yield Serves 2

Number Of Ingredients 0

Steps:

  • Chop up onion, garlic, ginger and red chilli. Place lamb in an ovenproof glass roasting dish and add onions etc.. Add tomatoe puree and mix in well to coat all the lamb. Add the olive oil to coat lamb. Add spices and herbs and leave in a warmish room, covered for about 2 hours-longer if you like.
  • Place in an oven (200 degrees/gas mark 5) for approx 2 hours until the lamb it tender. Stir the sauce every half hour or so.
  • Warm the pitta breads in the oven just before taking the lamb out, slice open and stuff with lamb, salad and houmous! Enjoy!

MOROCCAN LAMB KEBABS WITH GOLDEN COUSCOUS



Moroccan Lamb Kebabs with Golden Couscous image

Provided by Bruce Aidells

Categories     Lamb     Backyard BBQ     Dinner     Apricot     Summer     Grill     Grill/Barbecue     Couscous     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 14

3/4 cup olive oil
2/3 cup fresh lemon juice
6 large garlic cloves, minced
2 tablespoons chopped fresh mint
4 teaspoons salt
4 teaspoons grated lemon peel
2 teaspoons ground black pepper
2 teaspoons ground coriander
1 teaspoon ground cumin
4 pounds well-trimmed boneless leg of lamb, cut into 2-inch cubes
16 12-inch-long metal skewers
32 whole dried apricots (preferably Mediterranean), soaked in boiling water 5 minutes, drained
4 red onions, each cut into 8 chunks
Golden Couscous

Steps:

  • Whisk first 9 ingredients in medium bowl to blend. Transfer 1/2 cup marinade to small bowl; cover, chill, and reserve as basting sauce. Add lamb to remaining marinade in medium bowl; toss to coat. Marinate 2 hours at room temperature or cover and refrigerate overnight.
  • Prepare barbecue (medium-high heat). Remove lamb from marinade. Thread lamb cubes onto 8 skewers, dividing equally. Thread apricots and onion chunks alternately on remaining 8 skewers. Brush all skewers with some of reserved 1/2 cup marinade. Sprinkle onion-apricot skewers with salt and pepper. Grill onion-apricot skewers until onions soften and begin to brown, occasionally turning and basting with marinade and moving skewers to cooler part of barbecue if necessary to keep apricots from burning, about 10 minutes. Grill lamb to desired doneness, turning occasionally, about 8 minutes for medium-rare.
  • Mound Golden Couscous on platter. Top with skewers and serve.

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