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Moroccan Style Lamb Kebabs

these kebabs are a great way to cook meat without adding any fat. why not roast some pumpkin wedges rubbed with a touch of grain mustard and a splash of lemon juice to serve them. harissa is a fiery chilli paste from africa and can be found in supermarkets.

complex12 ingredients9 preparation steps
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Ingredients

  • boneless leg of lamb
  • olive oil
  • lemon juice
  • ground cumin
  • ground coriander
  • ground turmeric
  • paprika
  • garlic clove
  • harissa
  • red onion
  • lemon
  • salt

Preparation

  1. 1pre heat barbecue
  2. 2trim any excess fat off the outside of the lamb and then cut into 5cm chunks
  3. 3place in a non metallic bowl with the oil , lemon juice , spices , garlic , harissa and some seasoning and mix well
  4. 4cover and leave to marinate at room temperature for 2 hours
  5. 5peel the onion , leaving the root end intact , and then cut into 8 wedges so that the slices of onion stay together at the root of each wedge
  6. 6cut the lemon into 8 wedges
  7. 7thread the lamb chunks and lemon and onion wedges alternately onto four 30cm flat metal skewers , and place over medium hot barbecue , for 10 - 15 minutes
  8. 8turn every now and then , until the lamb is nicely browned on the outside , but still pink in the centre
  9. 9serve with fresh coriander and roasted pumpkin wedges , if liked