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There is truly nothing better than reuniting the whole family around such a succulent, spicy and Mediterranean dish! Moroccan lamb kebabs have been quite a tradition in our family, alongside the Harira soup. My grandma would wake up early and go get all the fresh ingredients to make these kebabs. For example, during Ramadan, she would have everything ready by noon and spend the rest of the day in the kitchen until Iftar. Sighs, memories! Fast forward, here we are and I have decided to bring you the Moroccan flavors to your table. Your taste buds will thank you later.
INGREDIENTS
PREPARATION
Cut the lamb meat in dices. In a salad bowl, mix the meat, with the the olive oil, the 7-herbs and the curry-ous spices. Then, proceed by adding the onion already finely chopped. Finally, add the salt and the pepper and let it all marinate for 10 mn.
In a medium saucepan, heat the butter over medium-low heat until melted. Then, add the meat and cover to let it simmer. It allows the marinade to penetrate and cooks the meat at the same time. Keep in mind that we are not trying to fry the meat here therefore, once the the water is gone, turn off the heat.
Proceed by cutting the bell peppers and the remaining onion in squares. Thread the diced meat on the skewers, alternating on the skewer the cubes of lamb, pepper and onions.
Place aluminium foil at the bottom of your oven so any drip will be collected there. Then, place the skewers in the oven and cook 5 to 7 minutes on each side.
You can serve with a side of rice, couscous, quinoa, pasta or salad. A mint tea is generally served right after! As usual, make sure to let me know how it went.
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