Lamb Kebabs

Barbecued Moroccan Spiced Lamb Kebabs (Serves 4)

Having a barbecue try these Moroccan spiced lamb kebabs, serve with a couscous salad, a smoky aubergine dip & flatbreads. If doing a low-carb/keto diet, serve with cauliflower couscous and low-carb flatbreads (see below for links to recipes).

Cubes of lamb are marinated in a mixture of spices & rose harissa, preferably overnight, then put onto skewers with red onion & preserved lemons and cooked on the barbecue. It is a great recipe to prepare ahead of time, marinate your lamb the day before, prepare the ingredients for the couscous salad & even make the smoky aubergine dip all the day before, so when your guests come all you have to do is bbq the kebabs, put the salad together and bbq the flatbreads.

Recipe can be easily multiplied to feed a crowd.

Ingredients:

1kg boned shoulder or leg of lamb, cut into 5cm chunks

Marinade:

3 tbsp olive oil

2 tbsp lemon juice

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp turmeric

1 tbsp smoked paprika

2 cloves of garlic, crushed

1 tbsp rose harissa

Salt & freshly ground black pepper

For kebabs:

4 flat metal skewers or wooden skewers that have been soaked in water

1 red onion

4 preserved lemons

Method:

Place lamb chunks in a large bowl with olive oil, lemon juice, spices, garlic & harissa paste, season well with salt & pepper and mix together using your hand to make sure all the meat is thoroughly covered. Cover and leave in the fridge to marinate preferably overnight or if not possible, for 2 hours at room temperature.

1 kg lamb chunks, 3 tbsp olive oil, 2 tbsp lemon juice, 1tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric, 1 tbsp smoked paprika, 2 cloves crushed garlic, 1 tbsp rose harissa, salt & freshly ground black pepper.

When lamb has finished marninating, peel the onion, leaving root intact, cut into 8 wedges through the root. Cut preserved lemons in half.

Thread a couple of chunks of lamb, a wedge of onion, another couple of pieces of lamb, a piece of lemon, then repeat onto each skewer (each skewer should have 2 pieces of lemon & 2 wedges of onion).

Set aside on a tray in the fridge until ready to barbecue.

​Marinated lamb chunks, 1 red onion, 4 preserved lemons

Now prepare your sides, couscous salad, smoky aubergine dip & flatbreads.

For recipes, click links below.

Couscous salad

Smoky aubergine dip

Yoghurt flatbreads

or if on a low carb diet try these delicious substitutes

Cauliflower couscous

low-carb/keto flatbreads

When ready to cook, barbecue over medium hot coals for 10-15 minutes.

Notes on where I source my ingredients:

Lamb - O'Mahony's Butchers, The English Market, Cork

Rose harissa & spices - Mr Bell's Global Emporium, The English Market, Cork

Recipe adapted from a recipe by Ainsley Harriott from his book Barbecue Bible. If you are interested in buying his book which is full of delicious not too complicated barbecue recipes, please click on the link.

Thank you

Jacqui

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