Moroccan-style lamb kebabs
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- Prep Time20 min
- Total Time20 min
- Makes4 servings
Ingredients
6 large skewers, preferably metal
2 tbsp olive oil
1 1/2 tsp bottled chopped garlic, or 2 garlic cloves, minced
1 tsp paprika
1 tsp cumin
1/2 tsp salt
1/2 tsp ground coriander
1/4 to 1/2 tsp cayenne pepper
500 g boneless lamb, such as shoulder or leg
2 small red onions
1 large orange
1/4 cup chopped fresh mint, or cilantro (optional)
Instructions
Lightly oil grill and heat barbecue to medium-high. In a large bowl, stir oil with garlic, paprika, cumin, salt, ground coriander and 1/4 to 1/2 tsp (1 to 2 mL) cayenne, depending on how much heat you like. Cut lamb into 1-1/2-inch (3.5-cm) pieces. Add to spice mix and turn to evenly coat.
Slice each onion into 6 wedges. Slice unpeeled orange into 12 wedges. Chop mint. Thread meat, onion and orange wedges onto skewers. Place on grill. Barbecue, turning frequently, until meat is lightly charred around edges, 7 to 10 minutes. Remove kebabs to a platter, then sprinkle with mint. Great with couscous or rice.
Nutrition (per serving)
Calories 278, Protein 21.5g, Carbohydrates 15.5g, Fat 14.8g, Fibre 2.6g, Sodium 351mg.
Richly spiced, savoury lamb kebabs are fabulous for an end-of-summer barbecue. These are hearty, so be sure to use heavy skewers.
Time Saver
Keep bottled chopped garlic in the fridge and use it to add an instant boost of flavour to bastes and sauces.
