Moroccan Lamb Skewers

This was a successful mid-week dinner that I whipped up with stuff lying around the fridge. A really fragrant and flavour filled marinade that brought the lamb kicking and screaming to life (not literally). A wonderful blend of herbs and spices creates the perfect coating for the meat.

For the marinade:

1/2 red onion (chopped)
1/4 cup fresh dill (chopped)
1/4 cup fresh parsley (chopped)
1/4 cup fresh coriander (chopped)
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon chilli flakes
2 segments of preserved lemon (skin only)
1/2 cup olive oil
1 teaspoon salt
2 tablespoons natural yoghurt
3 cloves garlic (peeled and chopped)

800g lamb leg (cut into large chunks)

In a food processor, blend all the marinade ingredients together into a smooth paste.
Combine in a large bowl with the lamb. Cover in cling wrap and leave to marinade in the fridge for 4-5 hours.
Soak some wooden skewers for an hour or so to stop them burning on the BBQ.

Thread lamb chunks onto the skewers then cook on a pre-heated BBQ for 10-12 minutes until charred on the outside but still juicy on the inside. Leave to rest for 4-5 minutes before serving.

Serve alongside an array of salads and breads

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