Smoked Lamb Kebabs
A flavor-packed dish from North Africa, featuring tender lamb in a smoky spice blend. Perfect for a quick and delicious dinner.
Ingredients
- ●500g lamb shoulder, cut into 1-inch cubesMake sure to cut the lamb against the grain for tender results
- ●2 tbsp olive oilFor brushing the kebabs during cooking
- ●2 tsp smoked paprikaAdds a deep smoky flavor to the dish
- ●1 tsp algerian spice blendA mix of spices commonly used in North African cuisine
- ●1 tsp saltTo enhance the flavors of the lamb
- ●1/2 tsp black pepperTo add depth to the dish
- ●4 lemon wedgesFor serving with the kebabs
Instructions
- 1
Preheat the grill to medium-high heat, or heat a grill pan to the same temperature.
- 2
Thread the lamb cubes onto skewers, leaving a little space between each piece.
- 3
In a small bowl, mix together the olive oil, smoked paprika, Algerian spice blend, salt, and black pepper.
- 4
Brush the spice mixture evenly onto both sides of the lamb cubes.
- 5
Grill the kebabs for 8-10 minutes, turning occasionally, or until the lamb is cooked to your desired level of doneness.
- 6
Serve the kebabs hot, garnished with lemon wedges.
- 7
Let the kebabs rest for 2-3 minutes before serving to allow the juices to redistribute.
- 8
Serve immediately, and enjoy!
- 9
If cooking indoors, make sure to use a meat thermometer to ensure the lamb reaches a safe internal temperature of 145°F (63°C).
- 10
Let the kebabs cool completely before refrigerating or freezing for later use.
- 11
Reheat the kebabs in a pan or under the broiler before serving.