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Moroccan lamb kebabs

by Karen Burns-Booth

Moroccan lamb kebabs

  • Main
  • easy
  • 4
  • 20 minutes, plus 30 minutes soaking for wooden skewers (if using)

PT20M

PT30M

Why not try?

I am a huge fan of kebabs – from succulent chicken to luscious beef skewers, they often feature regularly on my summer menu. They are easy to prepare and even easier to cook – they can be grilled, pan-fried or barbecued, and all you need to serve them is a big bowl of crisp salad and some crusty bread. In the case of this recipe for Moroccan minced lamb kebabs, flatbreads or pitta breads are the perfect accompaniment, alongside a good spoonful of cooling tzatziki or Greek yoghurt.

Minced lamb is mixed with chopped red onions and plenty of parsley as well as good dollop of harissa marinade, which results in a mildly spiced kebab that is perfect for all the family. If you are not a fan of lamb, then minced beef or a mixture of beef and pork are great alternatives and marry particularly well with the harissa marinade, as well as the spices that are added to the kebab mixture.

You can make these kebabs the night before, and just pop them in the fridge until you need to cook them – they can also be frozen for up to three months.

Ingredients

Metric

Imperial

1
If using wooden skewers, soak 8 in cold water for 30 minutes before you begin. Alternatively, you can use 8 metal skewers which will not need soaking
2
Place the lamb mince in a large bowl with the parsley, red onion, garlic, spices and harissa marinade. Season well with salt and pepper then mix together until fully combined
3
With wet hands, form the mixture into 8 sausage shapes then stick a skewer through the centre of each one, squeezing the kebab firmly onto the skewer. If not cooking straight away, chill until needed
4
When ready to cook, place a griddle pan over a high heat or preheat a barbecue
5
Grease the pan or grill rack with a little oil then sear the kebabs briefly on all sides to form a golden brown crust. Reduce the heat and cook through gently for another 5–6 minutes, turning regularly
6
Toss together all the salad ingredients and dress with a little olive oil
7
Serve 2 skewers per person with the breads, salad and perhaps a dollop of yoghurt or tzatziki
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