Moroccan Lamb KebabsIngredients
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- three quarter cup olive oil
- two thirds cup lemon juice
- 6 finely copped garlic cloves
- 2 tablespoons finely chopped mint
- 4 teaspoons salt
- 4 teaspoons grated lemon peel
- 2 teaspoons black pepper (ground)
- 2 teaspoons coriander (ground)
- 1 teaspoon cumin (ground)
- 4 lbs lamb, cut into 2in cubes (leg)
- 16 skewers, 32 dried apricots boiled in water for 15 min (whole)
- 4 red onions, cut into 8 pieces
directions
- Whisk the olive oil, lemon juice, garlic, mint, salt, lemon, pepper, coriander and cumin together until blended. Set aside half a cup of this mixture in the fridge to use later to baste the kebabs.
- Put the kebabs in this mixture for 2 hours at room temperature. Ensure they they're well coated by the marinade.
- Prepare your barbecue. Thread 3 lamb cubes onto 1 skewer. Then thread 3 apricots and 3 onion chunks alternately on the next skewer. Baste everything with the reserved marinade.
- Grill the apricot/onion skewers until onions soft & brown. Grill lamb to your preference, basting continuously. Serve on couscous.
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RECIPE SUBMITTED BY
I am an Israeli-Canadian who grew up in Montreal Quebec. I love to cook, especially for family and friends, and I love to experiment with recipes and try to do different variations of the same recipe. I did do part of cooking school, but found the place stressful and all the good recipes high in fat and calories, even the good ones. I don't have a fave cookbook, but I eat kosher. I have a dream and that is to own my own B&B one of these days. I also love creative writing, and maybe I like to try make up a recipe of my own and see if I'm good at doing that.
I have to add that I do have some favourite chefs from the Food Network. They are Giada De Laurentis from Everyday Italian; Micheal Smith from Chef at Home; Jamie Oliver and everything he does; Anna Olson from Sugar; and Chef Gordon Ramsey from Hells' Kitchen and Ramsey's Kitchen Nightmares.
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