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Moroccan lamb kebabs recipe

Moroccan lamb kebabs recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Lamb
  • BBQ lamb

A magnificent sweet and spicy lamb recipe. Drizzle with a lemon and herb yoghurt sauce or a tzatziki.

54 people made this

IngredientsServes: 6

  • 1kg minced lamb
  • 150g sultanas
  • 150g goat cheese
  • 5 tablespoons mayonnaise
  • 1 red onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 tablespoons chopped fresh coriander
  • 3/4 tablespoon ground cayenne pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • salt to taste
  • coarsely ground black pepper to taste

MethodPrep:20min ›Cook:10min ›Ready in:30min

  1. Preheat a BBQ for high heat and lightly oil grate.
  2. In a medium bowl, mix together minced lamb, sultanas, goat cheese, mayonnaise, red onion, garlic, coriander, cayenne pepper, cumin, ground coriander, salt and black pepper. Divide the mixture into approximately 6 even portions, and press around skewers.
  3. Place skewers on the BBQ. Cook approximately 4 minutes per side, or until the cheese has melted, the sultanas are tender and lamb has reached desired doneness.

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Reviews & ratingsAverage global rating:(35)

Reviews in English (29)

by Renae Sattazahn

WOW! I did everything just like the recipe said and didn't omit any ingredients. Also, I recommend PEPPY'S PITA BREAD recipe to serve these kabobs in and the AVOCADO TZITZIKI SAUCE recipe. If you want a cheater recipe, use store-bought Greek flatbread, substitute sour cream for tzatziki, and feta for goat cheese. This will make it prep time much faster and overall cheaper.-06 Jun 2007


Pretty good, but a little too spicy. The lamb doesn't need the mayo because lamb is already a bit oily. I added red wine vinegar and that added a nice touch, plus green onions instead of red ones. Also, instead of grilling I broiled the meat until brown on top and cooked throughout. Served with feta, sliced tomatoes, and whole wheat pita. Very tasty!-11 Mar 2004

by Caroline C

Not bad. I omitted the mayo because I thought it might be a little greasy. I also left out the raisins because I cannot stand meat and fruit. I liked the taste but if I made it again, I would use feta not goat's cheese so it would be a little saltier. Finally, I browned the kebabs in a skillet, then baked them for 35 mins. We had them with pittas, and cucumber/yogurt sauce.-14 Mar 2005

Moroccan Lamb Kebabs with Charmoula Seasoning

When Eid al Adha rolls around we know there&rsquos going to be a lot of meat in the house. This becomes a bit of a challenge especially for me and my oldest son who eat very little meat and almost no red meat at all. Not only is everyone cooking lamb but nearly everything in Morocco is closed so we have to be ready ahead of time.

The one dish that I do always eat a little bit of is the lamb kebabs over a charcoal grill. I LOVE grilled food so it&rsquos not difficult for me to accept a few kebabs in fresh bread on the day they&rsquore made.

The most common time to eat this is of course Eid when families have a surplus of lamb or mutton meat. Usually the meat is marinaded for several hours if not overnight with a chermoula paste.

Chermoula refers to a marinade or spice mixture and is the name used across North Africa. There isn&rsquot one specific type of chermoula and each cook or family may have their own variation(s). You&rsquoll see this with my recipe. It&rsquos quite rare in Moroccan dishes to have both onion and garlic present &ndash but for me they go together. Typically this would only have onions.

These are really best grilled, and grilled over charcoal if it&rsquos an option. If you don&rsquot have an open flame grill it can be cooked in a grill pan. The tricky part of cooking lamb is to cook it enough but not too much. In Morocco people rarely, if ever eat lamb that isn&rsquot completely cooked through and it can be a bit tough.

You&rsquore of course welcome to adjust the length of time you choose to cook your meat!

Moroccan Lamb Kebabs with Golden Couscous

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.

Step 2

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.

Moroccan Lamb Kebabs with Pistachio Couscous

Soak 18 wood skewers in water. In a bowl, combine 1/2 cup olive oil, the lemon peel, lemon juice, garlic, salt, ginger, cumin, turmeric and cinnamon add cayenne to taste. Add the lamb and marinate, refrigerated, for 1/2 hour or up to 4 hours.

Thread 2 lamb cubes and 1 date onto each skewer reserve the marinade. In a lightly oiled grill pan over medium-high heat, grill the meat until slightly charred, 3 to 4 minutes on each side, brushing with the marinade.

In a saucepan, bring the chicken broth to a boil. Add the couscous, remove from the heat and cover for 5 minutes. Fluff with a fork, then stir in 1/4 cup olive oil, the pistachios, mint and parsley. Serve with the kebabs.

How to Make It

In a large bowl, combine olive oil, lemon juice, garlic, 1 tablespoon parsley, salt, curry powder, paprika, cumin, thyme, coriander, chile flakes, and pepper. Add lamb and mix to coat thoroughly. Cover and chill at least 1 hour or up to 1 day.

Thread cubes of lamb alternately with grapes onto 6 or 7 skewers (see notes).

Lay skewers over a solid bed of medium-hot coals or medium-high heat on a gas grill (you can hold your hand at grill level only 3 to 4 seconds) close lid on gas grill. Cook, turning skewers as needed, until lamb is browned on all sides but still pink in the center (medium-rare cut to test), 5 to 6 minutes, or just barely pink in the center (medium), 6 to 7 minutes.

Transfer skewers to a platter and sprinkle with remaining parsley.

Wine pairing: Juicy, spicy Zinfandel with good fruit (plums are a plus), herbs, and acid but restrained alcohol level and tannins. Best in our pairing: Ridge York Creek 2003 (Napa Valley $28), Mayo Ricci Vineyard 2004 (Russian River Valley, CA $30), and Seghesio 2004 (Sonoma County $20).

Flavor bridges: A jammy Zinfandel sets off the grapes caramelized on the grill, and a spicy wine matches the exotic spices in the marinade for the lamb. Acid, again, counterbalances the grilled meat, while a reasonable alcohol level and tannins--along with good fruit--keep the spice-irritation factor in check.

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Perfect for a summer barbecue , these simple Moroccan lamb kebabs can be prepared in minutes, or even ahead of time to make things even easier. Karen Burns-Booth adds plenty of flavour to her kebab recipe with fragrant fresh parsley, aromatic cumin and coriander, and the floral, spicy notes of harissa.

I am a huge fan of kebabs – from succulent chicken to luscious beef skewers, they often feature regularly on my summer menu. They are easy to prepare and even easier to cook – they can be grilled, pan-fried or barbecued, and all you need to serve them is a big bowl of crisp salad and some crusty bread. In the case of this recipe for Moroccan minced lamb kebabs, flatbreads or pitta breads are the perfect accompaniment, alongside a good spoonful of cooling tzatziki or Greek yoghurt.

Minced lamb is mixed with chopped red onions and plenty of parsley as well as good dollop of harissa marinade, which results in a mildly spiced kebab that is perfect for all the family. If you are not a fan of lamb, then minced beef or a mixture of beef and pork are great alternatives and marry particularly well with the harissa marinade, as well as the spices that are added to the kebab mixture.

You can make these kebabs the night before, and just pop them in the fridge until you need to cook them – they can also be frozen for up to three months.

Start by mixing the yogurt with the harissa paste, until you are happy with the flavour and spiciness.

Cut the twelve rashers of bacon in half across the width so you have twenty-four pieces. Wrap the dates in the bacon and set aside.

The order of the kebab will be two pieces of lamb and then a bacon date – repeat until the skewer is full (if there are leftover bacon dates, make a full skewer using them). Once the kebabs are ready, season liberally with the Moroccan rub, and then baste with the yoghurt marinade.

Retain some of the harissa yoghurt to use as a dipping sauce. Braai the kebabs slowly over medium-hot coals baste each time you turn, until you’ve got good caramelisation and the lamb is cooked to your liking.

Serve with the extra harissa yoghurt.

Beer Pairing

Devil’s Peak Woodhead Amber Ale

Just by looking at the dark amber colour of this beer you know you’re in for a robust ride. It’s full-bodied, with a caramel richness that plays well with the spicy caramelised crust on the lamb kebab. The sweetness of the bacon dates complements the sweetness of the malt and finishes with a hoppy zing.

  • 500g lamb mince
  • 1tsp ground cumin
  • 2tsp ground coriander
  • 3 garlic cloves, finely chopped
  • 200g natural yogurt
  • Few sprigs mint, chopped
  • 1tbsp lemon juice
  • 1tbsp oil
  • 1/2 small bunch flat-leaf parsley, finely chopped
  • You will need:
  • 24 wooden skewers, soaked

Mix together the lamb, cumin, coriander and 2 garlic cloves. Divide into 24 balls, then mould onto a mini skewer. Chill until needed. Mix together the yogurt, mint and lemon juice. Season to taste.

Brush the kebabs with oil then place under a medium to high grill, or put on a griddle pan. Cook for 15 mins turning occasionally. Once cooked, roll in the parsley and serve with the yogurt sauce.

Spiced Moroccan Kebabs

Preheat the oven to 425°. In a large saucepan of salted boiling water, cook the couscous until al dente, about 8 minutes. Drain, then transfer to a large bowl. Add the lemon juice, paprika, 1/4 cup each of the olive oil and onion and 2 tablespoons each of the chopped parsley and cilantro. Season with salt and pepper and toss to coat. Transfer to a serving platter, cover and keep warm.

Meanwhile, in another large bowl, combine the meat, garlic and ras el hanout with the 1 1/2 teaspoons of salt and the remaining onion, parsley and cilantro. Season with pepper and gently mix until well combined. Form the meat into 12 ovals about 3 inches long.

In a large cast-iron skillet, heat the remaining 2 tablespoons of olive oil. Add the kebabs and cook over moderately high heat, turning, until browned all over, 3 to 4 minutes. Transfer to the oven and bake for about 8 minutes, until cooked through. Arrange the kebabs on top of the couscous and serve with lemon wedges.

Easy Lamb Kefta

  • shellfish-free
  • fish-free
  • alcohol-free
  • peanut-free
  • pork-free
  • tree-nut-free
  • soy-free
  • egg-free
  • Calories 583
  • Fat 39.1 g (60.1%)
  • Saturated 13.7 g (68.3%)
  • Carbs 30.6 g (10.2%)
  • Fiber 8.3 g (33.3%)
  • Sugars 6.6 g
  • Protein 28.6 g (57.1%)
  • Sodium 687.5 mg (28.6%)


For the kefta:

minced herbs (mix of Italian parsley, cilantro, and mint)

ground cumin (preferably toasted and ground yourself)

pimentón (smoked Spanish paprika) or regular paprika

freshly ground black pepper

For the yogurt sauce:

minced herbs (mix of Italian parsley, cilantro, and mint)

For the chickpeas:

olive oil, plus more for serving

(15-ounce) can chickpeas, drained

ground cumin (preferably toasted and ground yourself)

pimentón (smoked Spanish paprika) or paprika

minced herbs (mix of Italian parsley, cilantro, and mint), for garnish

To serve:

Store-bought naan or flatbreads


For the kefta:

Toss the onions, minced herbs, garlic, cumin, salt, and pepper together in the bowl of a stand mixer fitted with the beater blade (or a large mixing bowl) and mix until combined. Add the ground lamb and beat until all of the ingredients are incorporated, about 1 minute. Cover bowl with plastic wrap and chill for 30 minutes to an hour while you finish getting everything else ready for dinner.

Grab a handful of meat, form into an oblong, sausage-like shape, and slide onto a skewer. Repeat with remaining meat. (You can also form them into any shape you like, such as flat patties, meatballs, or torpedoes, and cook them skewered or un-skewered.) Heat a large griddle or grill pan over medium-high and generously coat with cooking oil. Once the oil is sizzling, add the skewers and cook until deep golden brown on one side, 3 to 4 minutes. Flip and continue cooking until meat is cooked through, 3 to 4 minutes more.

For the yogurt sauce:

Combine the yogurt, herbs, lemon juice, and salt in a small bowl and set aside.

For the chickpeas:

Heat the olive oil in a skillet over medium heat. Add the onions and cook until softened, 1 to 2 minutes, followed by the garlic for another 20 seconds or so. Add the chickpeas, harissa, cumin, pimentón, and a generous pinch of salt. Pour in the chicken stock and increase heat to high simmer until the mixture is almost dry. Remove from heat and stir in lemon juice and herbs. Taste and adjust seasoning. Drizzle with additional olive oil before serving.

Recipe Notes

Chop all of the herbs for the lamb, yogurt sauce, and chickpeas together to save yourself some prep time.

Watch the video: Grünes Glück im Sommergarten. die nordstory. NDR Doku (July 2022).


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