Moroccan Lamb Kabobs Recipe

Moroccan Lamb Kabobs

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Serves 2:
(8 large kabob balls or 16 little kabob balls)
  • 250g lean lamb mince
  • 2 celery sticks, finely chopped
  • 1 tbsp red onion, finely chopped
  • 1 tbsp olive oil
  • 2 cloves, crushed
  • 2 tsp cumin
  • 2 tsp paprika
  • 2 tsp coriander
  • Pinch of cinnamon
  • 100g couscous
  • 150ml hot veggie or chicken stock
  • 100g chickpeas
  • 2 spring onions, chopped
  • 6 dried apricots, chopped
  • 2 tsp dried mint

How to make Moroccan Lamb Kabobs

  1. In a bowl, mix the oil with the cloves and the spices.
  2. Add the lamb, celery and onion, mixing well.
  3. Form into 8 balls and thread onto 2 skewers. (Alternatively, form into 16 balls and thread onto 4 skewers!)
  4. Grill for 15 minutes, turning once.
  5. Meanwhile, pour the stock over the couscous in a bowl and cover for 5 minutes.
  6. Stir in the chickpeas, apricots, spring onion and mint.
  7. Divide into two bowls and serve with the lamb kabobs.

Question from the Chef

“What kebabs do you like?”

  • bellastone
    bellastone says

    Your recipe has been showcased on Nibbledish's Facebook Page! Go Check it out! :)

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