BBQ Moroccan Lamb Kebabs | Juicy, Spiced & Perfectly Charred!

lamb shoulder

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken is lower in fat, while pork is often less expensive than lamb.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier.

red bell pepper

🥗Healthier: yellow bell pepper

💰Cheaper: green bell pepper

Both alternatives maintain flavor while offering a cost-effective option.

cinnamon

🥗Healthier: nutmeg

💰Cheaper: allspice

Nutmeg provides similar warmth, while allspice is often more affordable.

Start by marinating the lamb in a Ziploc bag.

Add 500 g diced leg of lamb to the bag.

Pour in a good amount of olive oil.

Add 1 teaspoon each of cumin powder, coriander powder, turmeric, and smoked paprika.

Crush 1 clove of garlic and add it to the bag.

Add a couple of spoonfuls of store-bought harissa paste.

Squeeze the juice of 1 lemon into the bag.

Seal the bag and mix well to coat the lamb evenly.

Let the lamb marinate for at least 30 minutes, or ideally 2 to 3 hours in the fridge.

Preheat the barbecue to 180C (356F).

Prepare skewers for assembling kebabs.

Skewer a piece of lemon, followed by a wedge of red onion, and then a piece of marinated lamb.

Continue to layer the skewers with more lamb and onion, packing them tightly.

Once finished, lay the kebabs directly over the coals on the barbecue.

Cook the kebabs for 10 to 15 minutes, turning occasionally.

After 3 minutes, flip the kebabs to check for color.

Brush some reserved marinade onto the kebabs and onion while cooking.

After another 4 minutes, flip the kebabs again to ensure even cooking.

Check the kebabs for doneness by color; they should be golden and juicy.

Remove the kebabs from the barbecue once cooked to your liking.

Plate the kebabs with a simple couscous and garnish with fresh mint and olive oil.

Cooking Techniques

Equipment Needed

Spice Level: