Moroccan Lamb Kabobs Recipes

MOROCCAN KEFTA KEBAB RECIPE

Steps:

• In a large bowl, combine the meat with the herbs and spices. Knead by hand for a minute or two to ensure the seasoning is evenly distributed.
• Shape the kefta into small sausage-like logs. Arrange the logs in a grill basket or thread and mold them onto skewers.
• Grill the kebabs over medium-hot coals several minutes per side or until evenly browned and cooked through but still juicy. Moroccan preference is for little to no pink so watch carefully to avoid avoid drying out the meat.
• Alternatively, the kefta can be baked in the oven. Preheat the oven to 350° F (180° C). Arrange the shaped meat on a rack set over a pan and bake until browned and cooked through, approximately 15 to 20 minutes. Time will depending on how thick the kefta was shaped.
• Wrap the cooked kebabs in foil to hold warm until serving.

MOROCCAN LAMB KABOBS

Steps:

• Combine all spices and seasonings in a small bowl. Place lamb cubes in a shallow baking dish or large bowl. Rub spice mixture into lamb with hands. Thread lamb cubes onto skewers, about 3 per skewer.
• Preheat a grill or grill pan to high heat. Grill kabobs for 3 minutes per side, or until cooked to desired doneness. Transfer to a serving platter and serve with Mint-Parsley Yogurt Sauce for dipping.
• Stir together the yogurt, mayonnaise, lemon juice, and garlic in a medium bowl. Season with salt and pepper, to taste. Add the chopped fresh herbs and gently stir to combine. Cover and refrigerate until ready to serve.
• Yield: about 1 1/4 cups

MOROCCAN LAMB KABOBS

Steps:

• Soak 1 package wooden skewers in water for 30 minutes.
• Combine all spices and seasonings in a small bowl.
• Place lamb cubes in a shallow baking dish or large bowl.
• Rub spice mixture into lamb with hands. Thread lamb cubes onto skewers, about 3 per skewer.
• Preheat a grill or grill pan to high heat. Grill kabobs for 3 minutes per side, or until cooked to desired doneness. Transfer to a serving platter and serve with Mint-Parsley Yogurt Sauce for dipping.
• Sauce:.
• Stir together the yogurt, mayonnaise, lemon juice, and garlic in a medium bowl. Season with salt and pepper, to taste. Add the chopped fresh herbs and gently stir to combine. Cover and refrigerate until ready to serve.
• Yield: about 1 1/4 cups.

MOROCCAN LAMB KEBABS

Steps:

• Roughly chop coriander and mint and crush garlic. Whisk first 9 ingredients in medium bowl to blend. Transfer 1/2 the marinade to small bowl; cover, chill, and reserve as basting sauce.
• Add lamb cubes to remaining marinade in medium bowl; toss to coat.
• Marinate 2 hours at room temperature or cover and refrigerate overnight.
• Remove lamb from marinade.
• Thread lamb cubes, onion and apricots onto 4 skewers, dividing equally.
• Brush all skewers with some of reserved marinade.
• Sprinkle skewers with salt and pepper.
• Grill lamb to desired doneness, onion should be soft and brown, turning occasionally, about 8 to 10 minutes.
• Combine couscous and stock in a medium bowl. Cover; stand 5 minute Fluff with a fork, drizzle with olive oil and season.
• Serve with lamb kebabs.