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Moroccan Lamb Kabobs

Moroccan Lamb Kabobs

  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    30 m
Rich Madigan

Rich Madigan

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • 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

  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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Renae Sattazahn
21

Renae Sattazahn

11/7/2010

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 you want a cheater recipe, use store-bought Greek flatbread, substitute sour cream for tzatziki, and feta for goat cheese. This will make it prep time much faster and overall cheaper.

BAKINBETTY
18

BAKINBETTY

3/11/2004

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 ones. Also, instead of grilling I broiled the meat until brown on top and cooked throughout. Served with feta, sliced tomatoes, and whole wheat pita. Very tasty!

Caroline C
15

Caroline C

3/14/2005

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 use feta not goat's cheese so it would be a little saltier. Finally, I browned the kebabs in a skillet, then baked them for 35 mins. We had them with pittas, and cucumber/yogurt sauce.

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