Moroccan Lamb Kebabs on Skewers

In Morocco, grilling is a timeless tradition that is enjoyed and cherished
throughout the year. Among our favourites are the succulent lamb or beef kebabs,
a treat often saved for special occasions, particularly during the days of Eid
Al-Adha. For a premium, melt-in-your-mouth experience, opt for cuts like leg of
lamb or tender steak.

Servings: 6

Author:

Prep Time
30 minutes

Cook Time
10 minutes

Marinating Time
2 hours

Total Time
2 hours, 40 minutes

Course:

Side Dish Main Course

Cuisine:

Moroccan

Keywords:

BBQ Grill Lamb

Instructions

1 Gather and prepare the ingredients.
2 Transfer the meat to a large bowl. Add the onion, garlic, parsley, coriander,
oil, lemon juice, paprika, salt, cumin, and pepper.
3 Use your hands to mix the meat with the spices, kneading it gently to ensure
even distribution. Cover the bowl, refrigerate, and let marinate for 2 hours or
overnight.
4 Prepare a gas or charcoal grill to medium heat. Thread the meat cubes onto the
metal or wooden skewers. Note: if using wooden skewers make sure they have been
soaked in water for at least 30 minutes before threading the meat on them.
5 Cook the kebabs in batches for about 5 minutes on each side, turning two or
three times, or until the meat is done to your liking. Note: Use heat-protective
gloves.
6 Transfer the cooked kebabs to a plate as they are ready. Cover with foil to stay
warm while you cook the remaining kebabs.

Moroccan Lamb Kebabs on Skewers

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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