Moroccan Lamb Kebobs

Moroccan Lamb Kebobs

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1-2 lbs lamb shoulder (or leg of lamb), trimmed of fat and membrane and cut into 2-inch cubes
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
2 tbsp evoo
2 tbsp lemon juice
1 clove garlic, minced
1 tsp harissa
1/2 tsp ground coriander
1/4 tsp ground cumin


In a small bowl, combine s&p, evoo, lemon juice, garlic, harissa, coriander and cumin. Pour marinade over lamb in a resealable plastic bag and massage into the meat. Marinate in the refrigerator overnight (if you don't have the time to marinate overnight, just throw it in there for 2 hours).
Remove lamb from refrigerator 30 minutes before cooking.  Thread lamb onto skewers (if your skewers are wooden, remember to soak them for 30 minutes before using).  Preheat a grill or grill pan over moderately high heat.  Lightly coat grill or grill pan with evoo.  Grill lamb to desired doneness (about 2 minutes per side for medium-rare).
Serve with mint dressing and yogurt-sauce.