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!
P~
- 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
- Combine all ingredients in a bowl.
- Rub the marinade into the meat so the cubes are completely covered.
- Cover and allow the meat to marinate for several hours in the refrigerator.
- 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.
oh baby, these look tasty! 🙂 Yum! I love kebabs – of any variety!!
addie | culicurious recently posted…Smoked Salmon Deviled Eggs Recipe
I made some more tonight. Yum, yum…P~