Moroccan lamb kebabs

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Perfect for a summer barbecue, these simple Moroccan lamb kebabs can be prepared in minutes, or even ahead of time to make things even easier. Karen Burns-Booth adds plenty of flavour to her kebab recipe with fragrant fresh parsley, aromatic cumin and coriander, and the floral, spicy notes of harissa.

First published in 2016

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.






  • mixed salad leaves, roughly chopped
  • 1 red onion, diced
  • 1/2 cucumber, peeled and chopped
  • 1 handful of cherry tomatoes, halved
  • 1 handful of olives, pitted
  • 50g of feta, cubed
  • 1 dash of extra virgin olive oil

To serve

  • 4 pitta breads, or other flat breads
  • Greek yoghurt, or tzatziki (optional)


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
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
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
When ready to cook, place a griddle pan over a high heat or preheat a barbecue
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
Toss together all the salad ingredients and dress with a little olive oil
Serve 2 skewers per person with the breads, salad and perhaps a dollop of yoghurt or tzatziki
First published in 2016

Karen Burns-Booth is a freelance food & travel writer, recipe developer and food stylist with a passion for local, seasonal ingredients.

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