Tender lamb kebabs marinated in aromatic Moroccan spices and brightened with preserved lemon, grilled to perfection for an exotic and flavorful Mediterranean feast.
Recipe Details
Ingredients
- 800g boneless lamb leg, cut into 3cm cubes
- 2 pieces preserved lemons, rinsed and finely chopped
- 3 tbsp extra virgin olive oil
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp sweet paprika
- ½ tsp cayenne pepper
- ½ tsp ground ginger
- 3 cloves garlic cloves, minced
- 1 medium red onion, cut into chunks
- 30g fresh mint leaves, chopped
- 30g fresh cilantro, chopped
- 1 tsp sea salt
- ½ tsp freshly ground black pepper
Instructions
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In a large bowl, combine 3 tbsp extra virgin olive oil, 2 tsp ground cumin, 1 tsp ground coriander, 1 tsp sweet paprika, ½ tsp cayenne pepper, ½ tsp ground ginger, 3 cloves garlic cloves, 1 tsp sea salt, and ½ tsp freshly ground black pepper to create the marinade.
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Add 800g boneless lamb leg cubes to the marinade and toss to coat evenly. Cover and refrigerate for at least 2 hours, or preferably overnight.
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Remove lamb from refrigerator 30 minutes before cooking to bring to room temperature.
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Preheat grill or grill pan to medium-high heat. If using wooden skewers, soak them in water for 30 minutes.
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Thread 800g boneless lamb leg and 1 medium red onion chunks alternately onto skewers, leaving small gaps between pieces for even cooking.
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Grill kebabs for 12-15 minutes, turning every 3-4 minutes, until lamb is cooked to medium (internal temperature of 60°C/140°F).
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In the last 2 minutes of cooking, sprinkle 2 pieces preserved lemons over the kebabs.
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Remove from grill and let rest for 5 minutes. Garnish with 30g fresh mint leaves and 30g fresh cilantro before serving.
Tips
Marinating Time: For best flavor, marinate the lamb overnight. The acids and spices will tenderize the meat and deepen the flavors.
Preserved Lemon Substitute: If preserved lemons aren't available, use the zest of 2 lemons mixed with 1 teaspoon of salt.
Doneness Guide: Lamb is best served medium to medium-rare. Use a meat thermometer for accuracy - 54°C/130°F for medium-rare, 60°C/140°F for medium.
Serving Suggestions: Serve with warm pita bread, tzatziki, tabbouleh, or over a bed of couscous with grilled vegetables.
Storage: Marinated raw lamb can be kept in the refrigerator for up to 24 hours. Cooked kebabs are best eaten immediately.
Spice Adjustment: Reduce cayenne pepper for milder heat, or add harissa paste for extra North African flavor.