How To Make Moroccan Lamb Cutlets

lamb cutlets

🥗Healthier: chicken thighs

💰Cheaper: pork chops

Chicken thighs are lower in fat, while pork chops are more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is heart-healthy, while canola oil is budget-friendly.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds protein, while sour cream is often less expensive.

harissa

🥗Healthier: sriracha

💰Cheaper: red chili paste

Sriracha offers a similar heat with fewer ingredients, while red chili paste is often cheaper.

Coarsely chop half of a brown onion and set aside.

In a small bowl, add 1 teaspoon of ground coriander, 1 teaspoon of ground paprika, 1 teaspoon of ground cumin, 1 teaspoon of salt, 0.5 teaspoon of black pepper, 0.25 teaspoon of cayenne pepper, the juice of 1 lime, and 3 tablespoons of olive oil.

Mix the marinade ingredients together until well combined.

Add the marinade to the lamb cutlets and mix to ensure they are well coated.

Cover the bowl with cling wrap and refrigerate for about 1 hour.

Preheat the grill to medium heat.

Skewer the marinated lamb cutlets onto a long skewer, balancing them as needed.

Place the skewers on the grill and cook, flipping every 30 seconds for about 3 minutes total, until they reach medium-rare to medium doneness.

Check the doneness by touching the meat; it should feel firm but not overcooked.

Remove the skewers from the grill and let the lamb cutlets rest before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens