Moroccan Lamb Recipe
Cowbridge Kitchen
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.
You can keep to the Moroccan tradition and serve these Lamb Skewers with Homemade Mint Couscous for a true taste of the Mediterranean.
1hr Prep time
20 mins Cooking time
Time
This is per skewer
124g
Calories: 250
Protein: 19g
Fat: 17g
Carbohydrates: 3.4g
Fiber: 0.8g
Sugar: 1.3g
Nutrition
Servings
Anybody can have a go at this recipe
Difficulty
Moroccan cuisine is often a stew or broth made in a Tagine.
Cost to make:
£7.14 / $9.04 (Est.)
Equipment:
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Wooden Skewers,
How to Make Couscous
Moroccan Lamb is most commonly made as a stew or a broth, in a Dutch oven or Tagine. In this recipe however, we make the Moroccan spice rub and season lamb skewers to bake in the oven.
The lamb skewers are a great idea for a BBQ.
Moroccan cuisine is influenced by Morocco's interactions and exchanges with other cultures so the food has a very rich and diverse history, Lamb and Chicken feature heavily in Moroccan cuisine.
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
For the Skewers
300 g Lamb Leg
8 Cherry tomatoes
2 Red Onion
1 Green Pepper
Salt & Pepper for seasoning
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.
This Moroccan Lamb is seasoned in the same way you would to make a Moroccan Lamb Tagine which is a Moroccan Stew.