Moroccan Lamb Kabobs
Succulent and bursting with bold flavors, these Moroccan Lamb Kabobs are a celebration of North African spices and vibrant ingredients! Tender cubes of lamb are marinated in a fragrant blend of cumin, coriander, paprika, cinnamon, and ginger, then paired with colorful bell peppers and onions for a visually stunning dish. Perfect for grilling season, this quick and easy recipe (just 15 minutes of prep!) delivers smoky, charred perfection with every bite. Serve these kabobs hot off the grill with fluffy couscous, warm flatbread, or a cooling yogurt sauce to elevate your meal. Ideal for weeknight dinners or weekend barbecues, these kabobs are sure to impress with their mouthwatering aroma and authentic Moroccan flair.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 lb lamb leg or shoulder
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 3 garlic cloves, minced
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp paprika
- 0.5 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley, chopped
- 1 red bell pepper, cut into 1-inch pieces
- 1 red onion, cut into wedges
- 8 metal or wooden skewers (soaked in water if wooden)
Instructions
Cut the lamb into evenly sized 1-inch cubes and place in a large mixing bowl.
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, ground cumin, ground coriander, paprika, ground cinnamon, ground ginger, salt, and black pepper to create the marinade.
Pour the marinade over the lamb cubes, ensuring each piece is well-coated. Cover the bowl with plastic wrap and let the lamb marinate in the refrigerator for at least 1 hour, or up to overnight for deeper flavor.
Preheat your grill to medium-high heat. If using wooden skewers, soak them in water for 30 minutes to prevent burning.
Thread the marinated lamb cubes onto skewers, alternating with pieces of red bell pepper and red onion.
Place the skewers on the preheated grill and cook for about 10-15 minutes, turning occasionally, until the lamb is cooked to your desired doneness (medium-rare to medium works best for juicy lamb).
Remove the kabobs from the grill and let them rest for a few minutes before serving.
Garnish with fresh chopped parsley and serve warm with couscous, flatbread, or a side of yogurt sauce.
Nutrition Facts
Calories |
1859 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.3 g | 191% | |
| Saturated Fat | 52.2 g | 261% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 440 mg | 147% | |
| Sodium | 2715 mg | 118% | |
| Total Carbohydrate | 30.8 g | 11% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 10.1 g | ||
| Protein | 114.1 g | 228% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 216 mg | 17% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 2256 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
