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November 02, 2012

Moroccan Lamb Kebabs

It’s been a long time since my last post. I have been making some changes in my professional life and luckily my husband and my friends provided all the support I needed.

My recipe today is Lamb Kebabs. In Morocco, we use charcoal when grilling, for the best and juiciest meat ever.

Ingredients: (4 servings)

2 pounds well-trimmed boneless leg of lamb
1 large onion, finely chopped or grated
½ cup parsley or cilantro, chopped
1 tbsp. smoked paprika
1 tbsp. cumin
1 tsp. black pepper
2 tsp. salt or to taste
1 tbsp. extra virgin olive oil



First step:
Cut the meat into 2 inch cubes.

Second step:
In a large bowl, mix together meat, onion, parsley olive oil and spices.

If you have time, let the meat marinate for at least 2 hours. But it would also work if you grill it immediately.

Third step:
Prepare barbecue Or a grill pan on top of the stove, on medium high heat.
Remove lamb from marinade and thread meat cubes onto the skewers dividing equally.

Grill lamb to desired doneness, turning occasionally.
Serve immediately. I like to eat my lamb kebabs with grilled tomatoes and green peppers.
(I used a grill pan on top of the stove because it was too cold to cook it on the grill).


  1. Newest follower here! I found you through the Friday link up! Cute blog, I can’t wait to read more!

  2. We love anything lamb here and this looks truly delicious.

  3. Happy to see you posting again! Your Moroccan Lamb Kebabs look delicious, we will really enjoy these. Have a great weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  4. So glad you're back, miss you at The Red Apron.
    This looks so good.
    My husband would be so happy when I make this.

  5. Hello! I’m stopping in to invite you to join us at the Clever Chicks Blog Hop
    this week!

    I hope to see you there!
    The Chicken Chick


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