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
Cut the meat into 2 inch cubes.
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.
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).