Moroccan lamb kebabs
These lamb kebabs are so easy to throw together, and versatile too! Delicious served with cous cous but also perfect in a pitta or flatbread with a bit of salad and a dollop of tzatziki.
I love apricot harissa paste, but if you want things a little spicier, then a chilli harissa works just as well in the marinade mix.
They are lovely cooked on a griddle, but would be great on a BBQ or even under the grill. Enjoy!
Serves 2-3
500g lamb leg steaks
1/2 tablespoon of apricot harissa
1 teaspoon of cumin
1 teaspoon of cinammon
1/2 teaspoon of turmeric
1 tablespoon of lemon juice
1-2 tablespoons of vegetable oil
Salt (to taste)
- Cut the lamb into 3 cm cubes and place in a bowl.
- Add the remaining ingredients and mix well.
- Leave to marinate in the fridge until ready to cook.
- Soak the bamboo skewers if using.
- Thread the lamb cubes onto the skewers.
- Heat a griddle pan until it's very hot.
- Cook the kebabs for 10 minutes, turning after 5 minutes to ensure they are browned on each side.
