Moroccan lamb kebabs

20 minutes



  • 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


  • 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