Moroccan Lamb (or Beef) Kebabs

Grilled Lam Kebab recipe, Moroccan Lamb Kebabs recipe, meat kebabs,

Moroccan Lamb Kebabs

Kebabs, Moroccan-style, are today’s recipe. These are made with lamb, but you can just as easily make these with beef, or pork or chicken. The flavor is outstanding, they are super-easy, and if you don’t want to grill? Just broil them in the oven. 

We tend to grill year-round, so I never pack my grill up for the season. These simple lamb (or meat of your choice) kebabs are just so good! And they’re the perfect thing to throw on the grill for a quick weeknight meal.

The cubed meat is marinated in a combination of onion, parsley, fresh cilantro, paprika, cumin, coriander, salt, pepper and oil. I rubbed the meat with the marinade, covered it and left it in the refrigerator for about 5 hours, but you could pop the meat in the marinade and leave it all day, ready for you to come home and prepare.

Once the meat was out of the marinade, I slid it onto skewers for the grill. We like our meat on the rare-side, so I only cooked ours for about 3 minutes per side over a medium-high direct heat. You can adjust the cooking time to suit your own preference.

Try these with whatever meat you love!


5.0 from 1 reviews
Moroccan Lamb (or Beef) Kebabs
Prep time
Cook time
Total time
Meat marinated in herbs and spices and grilled to perfection. You'll love this combination of flavors.
Recipe type: entree
Cuisine: Moroccan
Serves: 8 skewers
  • 2 pounds leg of lamb or beef fillet, cut into 1" cubes
  • 1 medium onion, minced
  • 3 tablespoons chopped fresh parsley
  • 3 tablespoons chopped fresh cilantro
  • 2 teaspoons paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground black pepper
  • 2 teaspoons salt
  • 1 tablespoon olive oil
  1. Combine all ingredients in a bowl.
  2. Rub the marinade into the meat so the cubes are completely covered.
  3. Cover and allow the meat to marinate for several hours in the refrigerator.
  4. Transfer the meat to skewers and grill or broil on medium-high heat about 3-4 minutes on each side, or until the meat is cooked to your preference. Serve immediately.


About P ~ The Saucy Southerner

I started cooking when I was ten years old. For me, the process of cooking, from inception of a dish, to the execution, to the washing of the pots is sheer delight. I am now retired from a business I still own, in partnership with my husband. I used to work six days a week and still cook every night. Now, I'm gardening, still cooking, always having fun and hoping to share my joy with you. Thank you for reading...and commenting! P~
This entry was posted in Entrée, Grilling, Meats, Picnic Fare. Bookmark the permalink.

2 Responses to Moroccan Lamb (or Beef) Kebabs

  1. oh baby, these look tasty! 🙂 Yum! I love kebabs – of any variety!!

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