Moroccan lamb kebabs

Moroccan lamb kebabs


40 people made this

About this recipe: A magnificent sweet and spicy lamb recipe. You can increase cayenne and other spices to suit individual tastes. Serve in warm pitta with mixed greens (try using some strongly flavoured ones) and fresh herbs. Drizzle with a lemon and herb yoghurt sauce or a tzatziki.

Rich Madigan

Serves: 6 

  • 1kg minced lamb
  • 150g sultanas
  • 150g goat cheese
  • 5 tablespoons mayonnaise
  • 1 red onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 tablespoons chopped fresh coriander
  • 3/4 tablespoon ground cayenne pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • salt to taste
  • coarsely ground black pepper to taste

Prep:20min  ›  Cook:10min  ›  Ready in:30min 

  1. Preheat a BBQ for high heat and lightly oil grate.
  2. In a medium bowl, mix together minced lamb, sultanas, goat cheese, mayonnaise, red onion, garlic, coriander, cayenne pepper, cumin, ground coriander, salt and black pepper. Divide the mixture into approximately 6 even portions, and press around skewers.
  3. Place skewers on the BBQ. Cook approximately 4 minutes per side, or until the cheese has melted, the sultanas are tender and lamb has reached desired doneness.

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