North Africangluten-freepescatarianvia groq
Tunisian Lamb Kebabs
A flavorful and aromatic dish from Tunisia, featuring tender lamb kebabs grilled to perfection. Serve with a side of couscous or bread for a delicious meal.
⏱35 min🍽4 servings📊medium
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Ingredients
- ●1 1/2 pounds Lamb shoulder, cut into 1-inch piecesMake sure to trim any excess fat
- ●2 tablespoons Olive oilUse a high-quality, extra-virgin olive oil
- ●2 tablespoons Lemon juiceFreshly squeezed is best
- ●2 cloves Garlic, mincedUse 1-2 cloves depending on your taste
- ●1-inch piece Ginger, gratedUse fresh ginger for the best flavor
- ●1 teaspoon CuminGround cumin is fine, but whole cumin seeds are better
- ●1/2 teaspoon PaprikaSmoked paprika adds a nice smokiness
- ●1 teaspoon SaltUse kosher salt or sea salt for the best flavor
- ●1/2 teaspoon Black pepperUse freshly ground black pepper
- ●1/4 cup Chopped fresh parsleyOptional, but adds a nice freshness
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Instructions
- 1
In a large bowl, whisk together olive oil, lemon juice, garlic, ginger, cumin, paprika, salt, and black pepper.
- 2
Add the lamb pieces to the bowl and toss to coat with the marinade.
- 3
Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
- 4
Preheat the grill to medium-high heat.
- 5
Thread the lamb pieces onto skewers, leaving a little space between each piece.
- 6
Grill the kebabs for 8-10 minutes per side, or until they reach an internal temperature of 145°F (63°C).
- 7
Let the kebabs rest for 5 minutes before serving.
- 8
Garnish with chopped parsley, if desired.