Moroccan Lamb skewers Recipe

Name: Lamb skewers recipe
Prep time: 60 min
Cook time: 20 min
Total time: 80 min
Yield: 2
Cuisine: Moroccan
Ingredients: 2 tsp of Coriander; 1 tsp of lazy Garlic; 1 tsp of Smoked Paprika; 1 tsp of Cumin; 1/4 tsp black pepper; 1/4 tsp Chilli Powder; 30 ml of Extra virgin Oil; 10 ml of Lemon Juice; 300 g Lamb Leg; 8 Cherry tomatoes; 2 Red Onion; 1 Green Pepper; Salt & Pepper for seasoning

Cowbridge Kitchen

About This Recipe

Morocco is famous for its Moroccan Lamb Tagine or Lamb Stew, It is all about the seasoning.

Moroccan Lamb Tagine is often topped with Couscous and tastes delicious. This recipe is for Moroccan Lamb Skewers, the Lamb is seasoned with traditional Moroccan spices.

In this recipe we are going to make the lamb in the traditional way then make it into skewers with roast cherry-vine tomatoes and peppers, ideal for grilling on a summer BBQ. ...

History of Moroccan Lamb
The history of Moroccan lamb is deeply intertwined with the country's rich culinary traditions and cultural heritage.

Lamb has been a staple in Moroccan cuisine for centuries, often associated with the pastoral lifestyle of the Berber and Arab populations.

The practice of raising sheep in the diverse landscapes of Morocco, from the Atlas Mountains to the coastal plains, has allowed for a variety of lamb breeds that contribute to the distinct flavours of the meat.

Traditional dishes such as tagine, where lamb is slow-cooked with a medley of spices, fruits, and vegetables, showcase the intricate balance of flavors that Moroccan cuisine is renowned for.
br> The use of spices like cumin, coriander, and saffron not only enhances the taste but also reflects the historical trade routes that brought diverse influences to Moroccan cooking.

Festivals and family gatherings often feature lamb as a centerpiece, symbolizing hospitality and celebration, further solidifying its importance in Moroccan culture.

Over time, Moroccan lamb dishes have gained international acclaim, with chefs around the world embracing the unique techniques and flavors that define this culinary tradition.

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Serves: Two

Tricky

Cook in: 20 min

Prep: 55 min

Equipment:
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What are Moroccan Lamb Skewers

Moroccan lamb skewers are a popular dish that showcases the rich flavors and spices characteristic of Moroccan cuisine.

Typically made from marinated pieces of lamb, these skewers are seasoned with a blend of spices such as cumin, coriander, and paprika, often accompanied by garlic and fresh herbs.

The marinated lamb is then threaded onto skewers and grilled to perfection, resulting in tender, flavourful meat that is often served with sides like couscous or flatbread.

This dish not only highlights the culinary traditions of Morocco but also offers a delightful experience for those who enjoy grilled meats.

How to make Lamb Skewers

Cuisine:Moroccan

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Ingredients Nutrition Cost

Marinade
2 tsp of Coriander
1 tsp of lazy Garlic
1 tsp of Smoked Paprika
1 tsp of Cumin
1/4 tsp black pepper
1/4 tsp Chilli Powder
30 ml of Extra virgin Oil
10 ml of Lemon Juice

For the Skewers
300 g Lamb Leg
8 Cherry tomatoes
2 Red Onion
1 Green Pepper
Salt & Pepper for seasoning

Egg freeNut free

Nutrition:
This is per skewer
124g

Calories: 250
Protein: 19gHigh
Fat: 17g
Carbohydrates: 3.4g
Fiber: 0.8g
Sugar: 1.3gLow

Low sugarHigh fatHigh protein

Cost to make:
£7.14 / $9.04 (Est.)

*Prices may vary.

Cooking Instructions

To make these Moroccan Lamb Skewers you are going to need to make a Moroccan seasoning, this is listed in the first 8 ingredients of this recipe. Combine all of the dry ingredients into a medium mixing bowl.
Add the wet ingredients, oil & lemon juice. Mix this together with a fork then set aside.
As we are using leg steaks we need to cut these into cubes, you are going to need four or five cubes per skewer, so cut 20+ even pieces.
You can use a Loin Fillet of Lamb if you want a better cut of meat.
Mix the chunks of Lamb into the Marinade and coat them evenly. Cover and refrigerate for upto an hour.

While the Lamb is in the fridge you can prep your veg.
Peel your red onions (Small ones are best) then cut them into wedges. You will need at least 12 wedges.
Cut and seed the Green Pepper, then cut this into small squares. Again you will need about 12.
You can cut the cherry Tomatoes in half if you like, but I prefer to use them whole.
Once the meat has been marinated for about an hour it is time to put the skewers together.

I like to start with a tomato then lamb, onion and pepper. You can alternate this until you have about four or five pieces of lamb per skewer. (See picture.)
When you have made all four skewers it is up to you how you want to cook them. You can cook them in a preheated oven at 180 c for about 20 minutes or you can grill them for 5 to 6 minutes either side so that the lamb is medium.
I am going to use a griddle pan and a splash of olive oil, get the pan hot then chargrill the skewers for a few minutes on all sides so that the cherry tomatoes and onions get a nice colour.
When you have cooked the skewers this way you can hold them in a preheated oven at 70 - 100 c while you make the Mint & Vegetable Couscous.
Serve with a Yogurt and mint dip.