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MOROCCAN LAMB KEBABS
Served with a fresh minty cucumber salad and zingy yoghurt dipping sauce. Feel free to bulk up this meal by adding some fluffy flatbreads and hummus.

MOROCCAN LAMB KEBABS

Servings: 4

Ingredients

800g lamb of lamb, cut into large pieces
2 tbsp (30ml) NOMU Extra Virgin Olive Oil,
1 tbsp NOMU Moroccan Rub
2 tbsp dukkah, to serve

SALAD:
1 cucumber, cut into ribbons
Handful of fresh mint
100g preserved lemon, flesh removed and skin finely diced
1 tbsp NOMU Extra Virgin Olive Oil,
NOMU Black Pepper

YOGHURT SAUCE:
120ml Greek yoghurt
Squeeze lime juice, to taste
1 red chilli, seeded and finely chopped
1 tbsp coriander, chopped

Directions

Toss together the lamb, Olive Oil and NOMU Moroccan Rub into a bowl and leave to marinate for half an hour. Skewer the lamb onto pre-soaked wooden skewers and set aside.

Ribbon the cucumber and toss with the fresh mint leaves, preserved lemons, Olive Oil and pepper to taste.

For the sauce, combine the yoghurt, lime juice, chilli and coriander and place in a small bowl to serve as an accompaniment.

BBQ the kebabs over open flames or grill in a pan or directly under a very hot grill in the oven for 7 – 12 minutes (depending on how you like the lamb to be cooked). Serve with the salad and yoghurt dip and sprinkle with dukkah.

 

Tip: It’s important to presoak wooden skewers in water to prevent them from burning or charring during cooking.

Ingredients

800g lamb of lamb, cut into large pieces
2 tbsp (30ml) NOMU Extra Virgin Olive Oil,
1 tbsp NOMU Moroccan Rub
2 tbsp dukkah, to serve

SALAD:
1 cucumber, cut into ribbons
Handful of fresh mint
100g preserved lemon, flesh removed and skin finely diced
1 tbsp NOMU Extra Virgin Olive Oil,
NOMU Black Pepper

YOGHURT SAUCE:
120ml Greek yoghurt
Squeeze lime juice, to taste
1 red chilli, seeded and finely chopped
1 tbsp coriander, chopped

Directions

Toss together the lamb, Olive Oil and NOMU Moroccan Rub into a bowl and leave to marinate for half an hour. Skewer the lamb onto pre-soaked wooden skewers and set aside.

Ribbon the cucumber and toss with the fresh mint leaves, preserved lemons, Olive Oil and pepper to taste.

For the sauce, combine the yoghurt, lime juice, chilli and coriander and place in a small bowl to serve as an accompaniment.

BBQ the kebabs over open flames or grill in a pan or directly under a very hot grill in the oven for 7 – 12 minutes (depending on how you like the lamb to be cooked). Serve with the salad and yoghurt dip and sprinkle with dukkah.

 

Tip: It’s important to presoak wooden skewers in water to prevent them from burning or charring during cooking.

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