Moroccan Lamb Kabobs
Serves: 2
Ewell Douglas
1 January 1970
Based on User reviews:
45
Spice
57
Sweetness
55
Sourness
35
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 tsp
Ground Cinnamon1 tsp
Ground Coriander1
Salt1 tsp
Ground Cumin1 tsp
Ground Nutmeg1 tbsp
Mayonnaise2 tbsps
Lemon Juice (freshly squeezed)2 cloves
Garlic (pressed)Directions:
1
Special equipment: 1 package wooden skewers, soaked in water for 30 minutes Combine all spices and seasonings in a small bowl
2
Place lamb cubes in a shallow baking dish or large bowl
3
Rub spice mixture into lamb with hands
4
Thread lamb cubes onto skewers, about 3 per skewer
5
Preheat a grill or grill pan to high heat
6
Grill kabobs for 3 minutes per side, or until cooked to desired doneness
7
Transfer to a serving platter and serve with Mint-Parsley Yogurt Sauce for dipping
8
Stir together the yogurt, mayonnaise, lemon juice, and garlic in a medium bowl
9
Season with salt and pepper, to taste
10
Add the chopped fresh herbs and gently stir to combine
11
Cover and refrigerate until ready to serve
12
Yield: about 1 1/4 cups