Moroccan Lamb Kabobs

Moroccan Lamb Kabobs

27

"A magnificent sweet and spicy lamb recipe. You can increase cayenne and other spices to suit individual tastes. Serve in warm pita bread with mixed greens (try using some strongly flavored ones) and fresh herbs. Drizzle with a lemon and herb yogurt sauce or a tzatziki sauce."

Ingredients

30 m servings 554 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 554 kcal
  • 28%
  • Fat:
  • 37.6 g
  • 58%
  • Carbs:
  • 22.7g
  • 7%
  • Protein:
  • 32.2 g
  • 64%
  • Cholesterol:
  • 125 mg
  • 42%
  • Sodium:
  • 280 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat an outdoor grill for high heat and lightly oil grate.
  2. In a medium bowl, mix together ground lamb, raisins, goat cheese, mayonnaise, red onion, garlic, cilantro, cayenne pepper, cumin, ground coriander, salt and black pepper. Divide the mixture into approximately 6 even portions, and press around skewers.
  3. Place skewers on the grill. Cook approximately 4 minutes per side, or until the cheese has melted, the raisins are tender and lamb has reached desired doneness.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

27
  1. 32 Ratings

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WOW! I did everything just like the recipe said and didn't omit any ingredients. Also, I recommend PEPPY'S PITA BREAD recipe to serve these kabobs in and the AVOCADO TZITZIKI SAUCE recipe. If...

Pretty good, but a little too spicy. The lamb doesn't need the mayo because lamb is already a bit oily. I added red wine vinegar and that added a nice touch, plus green onions instead of red one...

Not bad. I omitted the mayo because I thought it might be a little greasy. I also left out the raisins because I cannot stand meat and fruit. I liked the taste but if I made it again, I would us...