Printable Area
Moroccan Lamb Kabobs
Recipe courtesy Dave Lieberman
- Total Time:
- 56 min
- Prep:
- 20 min |
- Inactive Prep:
- 30 min |
- Cook:
- 6 min
- Level:
- Easy
- Yield:
- 12 to 15 servings
Ingredients
- 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
Directions
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