Moroccan Lamb Kebabs

READY IN: 24hrs 7mins
Recipe by Young cook ellie

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.

Top Review by SarasotaCook

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

Ingredients Nutrition


  1. Place all of the marinade ingredients into a liquidiser and blend until smooth.
  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. 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. Thread onto metal skewers and cook on the barbecue or under a preheated grill for about 5-7 minutes.

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