Moroccan Lamb Kebabs
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Hi everyone! Fourth of July is coming up and if you want to grill something a little more sophisticated than hot dogs and hamburgers, then today's recipe is for you!
First of all, I couldn't resist inserting this movie clip. Although the vegetarians in your life might not appreciate today's recipe for lamb kebabs, I know that most everyone else will!
Naysayers might already be wary of today's recipe, claiming that lamb is too gamey to be tasty. I will admit that lamb in and of itself has a gamey flavor that is off-putting to some. However, the trick to tame down this controversial taste is seasoning.
There are many ways to season lamb. (Please don't put mint jelly on your lamb. It know some people might like it, but to me, it sounds like a fusion of jell-o and toothpaste gone terribly wrong 😬!) In this recipe, the lamb is infused with Moroccan-style flavors to create a delectable lamb dish, with much less gamey flavor.
In case you are wondering, kebabs are super simple to meat. Just cube up a cut of meat, and the produce (the mean in this case being lamb), whisk up a marinade (in this case, a Moroccan-inspired one), marinate the meat, thread onto soaked skewers, and grill. It sounds like a lot of steps, but it's not too many. While the process is a bit time consuming, it is in and of itself simple and perfect for a group summer cooking project!
While these kebabs are perfectly tasty in their own right, they are even better when paired with rice pilaf and grilled vegetables for an upgraded summer meal 😋!
I hope you enjoy this recipe. I tweaked this recipe to bring you today's recipe.
Hi everyone! Fourth of July is coming up and if you want to grill something a little more sophisticated than hot dogs and hamburgers, then today's recipe is for you!
First of all, I couldn't resist inserting this movie clip. Although the vegetarians in your life might not appreciate today's recipe for lamb kebabs, I know that most everyone else will!
Naysayers might already be wary of today's recipe, claiming that lamb is too gamey to be tasty. I will admit that lamb in and of itself has a gamey flavor that is off-putting to some. However, the trick to tame down this controversial taste is seasoning.
There are many ways to season lamb. (Please don't put mint jelly on your lamb. It know some people might like it, but to me, it sounds like a fusion of jell-o and toothpaste gone terribly wrong 😬!) In this recipe, the lamb is infused with Moroccan-style flavors to create a delectable lamb dish, with much less gamey flavor.
In case you are wondering, kebabs are super simple to meat. Just cube up a cut of meat, and the produce (the mean in this case being lamb), whisk up a marinade (in this case, a Moroccan-inspired one), marinate the meat, thread onto soaked skewers, and grill. It sounds like a lot of steps, but it's not too many. While the process is a bit time consuming, it is in and of itself simple and perfect for a group summer cooking project!
While these kebabs are perfectly tasty in their own right, they are even better when paired with rice pilaf and grilled vegetables for an upgraded summer meal 😋!
I hope you enjoy this recipe. I tweaked this recipe to bring you today's recipe.
Moroccan Lamb Kebabs
- 1 cup olive oil
- 2/3 cup fresh lemon juice
- 8 large garlic cloves, minced
- 3 T. fresh mint, chopped
- 2 tsp. salt, plus more to taste
- 2 tsp. ground black pepper plus more to taste
- 4 tsp. grated lemon peel
- 2 1/4 tsp. ground coriander
- 1 1/2 tsp. ground cumin
- 5 lbs. well-trimmed boneless leg of lamb, cur into 2-inch cubes
- Dried apricots, as desired
- Red onions, cut into chunks, as desired
1. In a medium bowl, whisk all of the ingredients starting with the olive oil and ending with the cumin together.
2. Transfer 1/2 cup of the marinade to a small bowl, covering and chilling to reserve as a basting sauce.
3. Add the lamb to the remaining marinade in the medium bowl, tossing to coat and marinading for two hours at room temperature or covering and refrigerating overnight.
4. Set the grill to medium-high heat.
5. Remove the lamb from the marinade and thread the cubes onto metal skewers, dividing equally between the skewers.
6. Thread the apricots and onions onto separate skewers, dividing them equally between the skewers.
7. Brush all the skewers with some of the reserved 1/2 cup of marinade.
8. Grill the lambskewers until the lamb has reached desired doneness, turning occasionally, about 8 minutes for medium-rare.
9. Grill the apricot-onion skewers until the onions soften and begin to brown, occasionally turning and basting with marinade and moving skewers to a cooler part of the grill if needed to keep the apricots from burning.
10. Enjoy, storing leftovers in the fridge for up to 3 days.
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