Moroccan Lamb Kabobs

Submitted by Annacia

"Easy, tasty and a bit on the showy side if you want to impress your Mother-in-law. The serving size given is a party size. You'll want to put 5-6 cubes on a skewer for meal sized ones"

 

• Ready In: 56mins
• Ingredients: 14
• Serves: 12-15

ingredients

• 1 teaspoon ground cinnamon
• 1 teaspoon ground coriander
• 1 teaspoon salt
• 1⁄2 teaspoon fresh ground black pepper
• 1⁄2 teaspoon ground cumin
• 1⁄2 teaspoon ground nutmeg
• 3 lbs boneless leg of lamb, cut into 1-inch cubes

• Mint-Parsley Yogurt Sauce

• 1 cup plain yogurt (2 percent or whole is best)
• 1 tablespoon mayonnaise
• 2 tablespoons fresh lemon juice
• 2 garlic cloves, pressed
• salt & freshly ground black pepper
• 2 tablespoons chopped fresh mint leaves
• 2 tablespoons fresh flat-leaf parsley, chopped

directions

1. Soak 1 package wooden skewers in water for 30 minutes.
2. Combine all spices and seasonings in a small bowl.
3. Place lamb cubes in a shallow baking dish or large bowl.
4. Rub spice mixture into lamb with hands. Thread lamb cubes onto skewers, about 3 per skewer.
5. Preheat a grill or grill pan to high heat. Grill kabobs for 3 minutes per side, or until cooked to desired doneness. Transfer to a serving platter and serve with Mint-Parsley Yogurt Sauce for dipping.

6. Sauce:

7. Stir together the yogurt, mayonnaise, lemon juice, and garlic in a medium bowl. Season with salt and pepper, to taste. Add the chopped fresh herbs and gently stir to combine. Cover and refrigerate until ready to serve.
8. Yield: about 1 1/4 cups.

Reviews

[Food Goddess]

Over the top! These were so good all DH could say was "Keep this recipe - throw out all the others." I followed the rub recipe exactly and let them sit in the fridge overnight. The flavors were over the top delicious. I did change up the yogurt as I only had cilantro and it was perfect but I will make a point of having mint in the house next time I make this. I did not grill but used the Char-Broil infrared cooker. What a perfect meal. Thank you for sharing!

 

[IngridH]

Now that I sit down to review the recipe, I realize that I completely forgot the dipping sauce :oops: so let me just say that even without sauce, these kabobs are wonderful! The seasonings are a well balanced blend, with no one item overpowering the others.I was in a rush, so these sat with the rub on them for about 15 minutes before hitting the grill, and still, the flavors of the seasonings came through. I grilled for about 3 minutes per side for a perfect medium. Definitely a make again!

 

[Donna M.]

Outstanding flavor! I cut a boneless leg of lamb into pieces and marinated for 3 days the first time I made it, 5 days the second time. I also cut larger chunks the second time since I was serving them as a part of a Middle Eastern themed dinner party. They got rave reviews both times.

 

[MarraMamba]

ok annacia..you hid these from me until this month! They are the BEST lamb kabobs ever. Sure i like rosemary and lemonjuice etc, but oh the flavors here...what a fabulous dish. Makes me think of bstilla without the work lol. I cut it in half, and i amgoing to eat all 1lb 1/2 myself tonight!

 

[Acerast]

Loved these Annacia! Interesting flavors and complementary sauce. You're right - they feed a crowd so we'll invite someone over next time we make these ;) Thanks!