Moroccan Lamb Kabobs Recipe

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Ingredients

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.
   

• 
  bellastone says

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

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