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    You are in: Home / Recipes / Moroccan Lamb Kebabs Recipe
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    Moroccan Lamb Kebabs

    Total Time:

    Prep Time:

    Cook Time:

    24 hrs 7 mins

    24 hrs

    7 mins

    Young cook ellie's Note:

    We don’t get much of a summer in England, 3 or 4 weeks at the most! So on the odd occasion that we get some sun, I make my partner fire up the BBQ and invite all are friends round and these Kebabs always go down nicely!! Please not the Preparation time in includes marinating time.

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    Units: US | Metric

    for the marinade

    for the kebabs


    1. 1
      Place all of the marinade ingredients into a liquidiser and blend until smooth.
    2. 2
      Cut 1kg lean lamb, such as neck fillet or leg steaks into large chunks and toss in the spice mixture until well coated.
    3. 3
      Cover, refrigerate and leave to marinate for at least 1 hour or up to 24 hours (remove from the fridge 1 hour before cooking).
    4. 4
      Thread onto metal skewers and cook on the barbecue or under a preheated grill for about 5-7 minutes.

    Ratings & Reviews:

    • on March 08, 2011


      Excellent flavor. I did marinate the lamb all day, about 8 hours which was perfect. I grilled mine and served it with a herb lemon couscous and roasted eggplant. I squeezed fresh lemon over the lamb kabobs right before serving.

      It was a wonder marinade!
      Made for PAC 2011

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Moroccan Lamb Kebabs

    Serving Size: 1 (289 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 480.8
    Calories from Fat 237
    Total Fat 26.4 g
    Saturated Fat 8.1 g
    Cholesterol 160.2 mg
    Sodium 193.2 mg
    Total Carbohydrate 5.1 g
    Dietary Fiber 1.3 g
    Sugars 1.1 g
    Protein 53.6 g

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