Moroccan-inspired lamb kebabs

Moroccan-inspired lamb kebabs


2 people made this

About this recipe: Delicately flavoured, skewered lamb mince kebabs with prunes, cinnamon and cumin are fabulous on the BBQ or grilled.

Samantha's Supper Kent, England, UK

Makes: 4 Skewers

  • 1 large onion, roughly chopped
  • 1 clove garlic, chopped
  • 6 dried and ready to eat prunes
  • 500g lamb mince
  • freshly ground pepper
  • 2 tablespoons breadcrumbs
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon dried oregano

Prep:10min  ›  Cook:30min  ›  Extra time:30min marinating  ›  Ready in:1hr10min 

  1. In a hand blender, chopper or food processor add the onion, garlic and prunes. Blitz until very finely chopped.
  2. Transfer to a mixing bowl along with all the other ingredients. Using your hands, mix well to combine.
  3. Divide the mixture into 4. Roll one portion into a ball and thread a skewer into the middle. Now carefully mould the lamb mix firmly around the skewer into a long sausage shape.
  4. Repeat with the remaining skewers. Put onto a plate, cover and chill until ready to cook on the BBQ or grill.
  5. Preheat a BBQ or grill for medium high heat, and BBQ or grill until the lamb is no longer pink at the centre, turning the skewers occasionally.


Use flat sided metal skewers to help stop the meat spinning when cooking.

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