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Moroccan Lamb Kebabs With Bacon Dates
The perfect combo of sweet, salty and spicy!

Moroccan Lamb Kebabs With Bacon Dates

Servings: 6

Ingredients

Lamb kebabs:
1 cup (250ml) double cream yoghurt
2-4 tsp harissa paste
1 kg lamb, cubed
NOMU Moroccan Rub
Wooden skewers, soaked in water for 1 hour

Bacon-wrapped dates:
12 pieces streaky bacon
24 fresh Medjool dates, pitted

Directions

Prepare the marinade by mixing the yoghurt with the harissa paste in a bowl. Taste and adjust until you are happy with the flavour and heat.

Cut the rashers of bacon in half lengthways so you have twenty-four pieces all together. Wrap each date in the bacon and set aside.

Assemble your kebabs by threading two pieces of lamb on a skewer followed by a bacon date; repeat until the skewers are full. If you have leftover bacon dates, make a full skewer using them.

Once the kebabs are ready, season liberally with the NOMU Moroccan Rub and baste with the yoghurt marinade. Keep just enough of the marinade aside to use as a dipping sauce.

Braai the kebabs over medium-hot coals making sure to baste them with marinade each time you turn them. Once you have good caramelisation and the lamb is cooked to your liking, remove from the heat and serve hot with extra harissa yoghurt.

Ingredients

Lamb kebabs:
1 cup (250ml) double cream yoghurt
2-4 tsp harissa paste
1 kg lamb, cubed
NOMU Moroccan Rub
Wooden skewers, soaked in water for 1 hour

Bacon-wrapped dates:
12 pieces streaky bacon
24 fresh Medjool dates, pitted

Directions

Prepare the marinade by mixing the yoghurt with the harissa paste in a bowl. Taste and adjust until you are happy with the flavour and heat.

Cut the rashers of bacon in half lengthways so you have twenty-four pieces all together. Wrap each date in the bacon and set aside.

Assemble your kebabs by threading two pieces of lamb on a skewer followed by a bacon date; repeat until the skewers are full. If you have leftover bacon dates, make a full skewer using them.

Once the kebabs are ready, season liberally with the NOMU Moroccan Rub and baste with the yoghurt marinade. Keep just enough of the marinade aside to use as a dipping sauce.

Braai the kebabs over medium-hot coals making sure to baste them with marinade each time you turn them. Once you have good caramelisation and the lamb is cooked to your liking, remove from the heat and serve hot with extra harissa yoghurt.

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