Marrakech-style lamb kebabs

 

PREPARATION TIME: 20 MINUTES • COOKING TIME: ABOUT 15 MINUTES • SERVINGS: 4 – 6

 

Ingredients

 

1,5 kg lamb, cut into 1,5 cm cubes

 

125 ml (½ cup) olive oil

 

2 ml (½ tsp) harissa (page 20)

 

30 ml (2 T) chopped fresh coriander

 

30 ml (2 T) chopped fresh flat-leaf parsley

 

30 ml (2 T) chopped fresh mint

 

1 medium onion, finely chopped

 

2 cloves of garlic, crushed

 

15 ml (1 T) paprika

 

8 ml (1½ t) ground cumin

 

salt and freshly ground black pepper to taste 80 ml (a cup) fresh lemon juice wooden skewers

 

fresh mint leaves, to garnish

 

Method

 

1   In a large bowl, combine the lamb, olive oil, harissa, coriander, parsley, mint, onion, garlic, paprika, cumin, seasoning and lemon juice.

 

2.  Cover and refrigerate overnight or marinate for about 3 hours at room temperature. Thread about six cubes of meat onto each skewer.

 

3.  Grill over medium coals or under preheated grill of oven, turning occasionally for about 8 – 10 minutes for medium-done.

 

4.  Serve immediately with any sauce of choice. Garnish with fresh mint.

 

Tip

Soak skewers, if wooden ones are used, in water to prevent it from burning easily.