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.
Ingredients
Kebabs
- 400g of lamb mince
- 1 bunch of flat-leaf parsley , finely chopped
- 1/2 red onion, finely diced
- 1 garlic clove , minced
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 2 tbsp of Moroccan Harissa Marinade
- olive oil, for grilling
- salt
- freshly ground black pepper
Salad
- 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)
Method
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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Moroccan lamb kebabs
