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Recipes
Moroccan Spiced Lamb Kebabs
Preparation time over 2 hours
Cooking time 10 to 30 mins
Ingredients
- 900g/2lb boned shoulder or leg of lamb
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- ˝tbsp paprika
- 1 garlic clove, crushed
- 1 tsp harissa paste
- 1 small red onion
- 1 small lemon
- salt and freshly ground black pepper
4 x metal skewers
Method
- Trim any excess fat off the outside of the lamb and
then cut it into roughly 5cm/2in chunks.
- Place it into a
bowl with the olive oil, lemon juice, spices, garlic, harissa paste and some seasoning and mix together well.
- Cover and leave to marinate at room temperature for 2
hours or overnight in the fridge.
- Light the charcoal in the ‘Fagou’ in good time so
that the flames die down and the most intense heat
passes before cooking (generally about 15 to 20 mins).
- Peel the onion, leaving the root end in tact and
then cut it into 8 wedges.
- Thread the lamb, lemon and onion wedges alternately
on to the skewers
- When the charcoal is ready, place the skewers on the
‘Fagou’ and switch on the motor.
- Barbecue over medium-hot coals for
about 10-15 minutes, until they are nicely browned on
the outside but still pink in the centre.
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