Moroccan Lamb Kabobs

Recipe courtesy of Dave Lieberman
TOTAL TIME: 56 min
Prep: 20 min
Inactive Prep: 30 min
Cook: 6 min
YIELD: 12 to 15 servings


  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground coriander
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground nutmeg
  • 3 pounds boneless leg of lamb, cut into 1-inch cubes
  • Mint-Parsley Yogurt Sauce, recipe follows
  • Special Equipment: 1 package wooden skewers, soaked in water for 30 minutes
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      Combine all spices and seasonings in a small bowl. Place lamb cubes in a shallow baking dish or large bowl. Rub spice mixture into lamb with hands. Thread lamb cubes onto skewers, about 3 per skewer.

      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.


      Mint-Parsley Yogurt Sauce:
      1 cup plain yogurt (2 percent or whole is best)
      1 tablespoon mayonnaise
      2 tablespoons freshly squeezed lemon juice
      2 cloves garlic, pressed
      Salt and freshly ground black pepper
      2 tablespoons chopped fresh mint leaves
      2 tablespoons chopped fresh flat-leaf parlsey leaves

      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.

      Yield: about 1 1/4 cups


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