Thursday, 27 August 2015

Moroccan Lamb Kebabs

For my first post I want to share a recipe I use for Moroccan Lamb Kebabs. Lamb is one of my favorite meats and I love kebabs so it sort of made sense. For this taste of North Africa we will be serving the kebabs in pitta breads with a spicy chermoula and cooling mint yogurt.



3 tablespoons chopped flat-leaf parsley
3 tablespoons chopped coriander
1 1/2 teaspoons ground cumin
1/2 teaspoon paprika
1/2 teaspoon ground black pepper
1/2 teaspoon koshering salt
2 tablespoons olive oil
1 whole lemon
1 Kg diced lamb - Shoulder is best, with some fatty pieces
4 pitta breads
5 metal skwers

1 - Add the parsley, coriander, cumin, paprika, pepper, salt and olive oil in a large bowl and mix together. I like to use Pyrex bowls and dishes but that is just personal preference. Add the diced lamb and toss until the lamb is coated thoroughly and don't be scared to get your hands in there to make sure all the lamb is coated. Cover the bowl with cling film and leave to marinate in the fridge for 24 hours.

Pro Tip
24 hours may seem like a long time and you will get good results after a few hours, but believe me when I say the longer you marinate your meat the better.

2 - Thread the lamb on to the skewers and try to alternate lean and fatty pieces.

3. Fire up the barbie :) Once the coals are ready for cooking place the skewers directly over the coals and keep turning with tongs until cooked to taste 10 - 12 minutes will leave the meat well done but this will depend on the heat of the coals and will need some judgement on your part. After 5-6 minutes (or half way depending on taste) cut the lemon in half and squeeze the juice over the kebabs, turn to make sure both sides get a good dousing. The lemon will compliment the spice in the marinade and the sugars will caramelize adding a gorgeous char to the kebabs.

Pro Tip
To help prevent your meat from sticking to the grill brush the grill lightly with oil before adding the meat.

4. When the lamb is done to taste, remove from the grill with tongs and unskewer into a serving dish, leave to rest for 2-3 minutes.

5. While the lamb is resting place the pitta breads on the grill and cook for a minute on each side until the pittas start to golden.

6. Place the lamb in the pittas and serve. I prefer to make small kebabs out of a piece of pitta and a cube of lamb and dunk in the sauces rather than smother the kebab in sauce whilst in the pitta, again personal preference.


Mint Yogurt

200g Greek yogurt
5/6 teaspoons mint sauce

1. Combine the Greek yogurt and mint sauce to a food processor (or jug for a hand blender) and run in short bursts until the mint sauce is evenly dispersed throughout the yogurt. Pour into a bowl and refrigerate until the kebabs are ready.


1/2 cup parsley
1/2 cup coriander
3 minced / crushed cloves garlic
1 1/2 teaspoon koshering salt
1 teaspoon paprika
1 teaspoon hot pepper / chili flakes
1/2 teaspoon ground black pepper
1/2 teaspoons ground cumin
1/4 cup lemon juice
3/4 cup extra virgin olive oil
3 tablespoons water

1. Add the parsley, coriander, garlic, salt, paprika, chili flakes, pepper, cumin, lemon juice, olive oil and water to a food processor (or jug for a hand blender) and run in short bursts until the ingredients are well mixed. Pour into a bowl, cover with cling film and refrigerate until the kebabs are ready.