Moroccan-style Lamb Kebabs is a modern Fusion recipe for a classic barbecue dish of lamb, lemon, onion and courgette kebabs in a spicy marinade cooked on a barbecue. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Moroccan-style Lamb Kebabs.
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Moroccan-style Lamb Kebabs: Classic Fusion recipe for a barbecue dish of lamb, lemon, onion and courgette kebabs in a spicy marinade cooked on a barbecue.
Ingredients:
500g lean lamb
1 lemon
1 red onion
4 small courgettes (zucchini)
For the Marinade:
finely-grated zest of 1 lemon
juice of 1 lemon
2 tbsp olive oil
1 garlic clove, crushed
1 red chilli, sliced
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cumin
1/2 tsp ground coriander
Method:
Cut the lamb into large, even, bite-sized chunks.
For the marinade, combine the lemon zest and juice, oil, garlic, chilli, ground cinnamon, ginger, cumin and coriander in a large non-reactive dish. Add the meat to the marinade, tossing to ensure it's evenly coated. Cover and set aside to marinate in the refrigerator for at least 2 hours.
Cut the lemon into 8 wedges. Also slice the onion into wedges, then divide each wedge into two pieces.
Using a potato peeler, cut thin strips of peel from the courgettes (zucchini) then cut into rounds.
Take the meat out of the marinade (reserve the liquid). Thread the meat onto skewers, alternating with the onion, lemon wedges and the courgette rounds (if using wooden skewers, soak in a bowl of water for 20 minutes before use).
Barbecue the kebabs over hot coals for between 8 and 10 minutes, basting frequently with the reserved marinade as you turn them.
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