Moroccan Lamb Kebabs
A flavorful and aromatic Moroccan-inspired dish featuring lamb kebabs with a blend of spices, perfect for a summer evening. This recipe is ideal for lamb lovers and those who enjoy the bold flavors of North African cuisine.
Ingredients
- ●500g Lamb shoulder, cut into 1-inch cubesUse boneless lamb shoulder for best results.
- ●2 tsp Moroccan spice blendYou can make your own spice blend or use store-bought.
- ●2 tbsp Olive oilUse a high-quality olive oil for the best flavor.
- ●1 large Yellowed onions, slicedYou can use any color onion, but yellowed onions add a sweet flavor.
- ●2 Crisp bell peppers, slicedAny color bell pepper works well, but crisp ones add a nice crunch.
- ●to taste SaltUse kosher salt or sea salt for the best flavor.
- ●to taste Black pepperUse freshly ground black pepper for the best flavor.
- ●for garnish Fresh parsley, choppedUse fresh parsley for the best flavor and texture.
Instructions
- 1
1. In a large bowl, whisk together the Moroccan spice blend, olive oil, salt, and black pepper.
- 2
2. Add the lamb cubes to the bowl and toss to coat with the spice mixture.
- 3
3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.
- 4
4. Preheat the grill to medium-high heat.
- 5
5. Thread the lamb cubes, onions, and bell peppers onto skewers, leaving a small space between each piece.
- 6
6. Brush the grill with olive oil to prevent sticking.
- 7
7. Grill the kebabs for 8-10 minutes per side, or until the lamb is cooked to your desired level of doneness.
- 8
8. Transfer the kebabs to a serving platter and garnish with chopped parsley.
- 9
9. Serve immediately and enjoy!
- 10
10. Let the kebabs rest for 5 minutes before serving to allow the juices to redistribute.