Grilled Lamb Kebabs with Preserved Lemon
These lamb kebabs are marinated with a blend of middle eastern spices, fresh herbs and preserved lemon. They are grilled to juicy perfection and make the perfect meal served with your favorite veggies and bread or couscous.
Lamb kebabs are a staple in Moroccan cuisine and throughout the Middle East.
You will find them being grilled over an open flame in just about any Medina (open market) you visit, usually served with khobz (bread), cumin and salt.
Ingredients
Here’s what you need to make this recipe:
- olive oil
- red onion, minced
- parsley, minced
- cilantro, minced
- preserved lemon, minced
- cumin
- paprika
- pepper
- salt
- lamb shoulder or sirloin (boneless), cut into 1 inch cubes
See recipe card for quantities.
Instructions
Make the marinade. In a large bowl, mix together the oil, onion, parsley, cilantro, lemon, and spices.
Hint: if using wooden skewers, make sure to soak them in water for at least 30 minutes prior to using, to prevent burning.
Marinate the lamb. Add the lamb to the marinade and refrigerate until ready to grill.
Thread the lamb onto the skewers. Prep the grill or stovetop grill surface.
Grill for 3-4 minutes on each side and continue to turn so they don’t burn, until the lamb is fully cooked (usually takes between 10-15 minutes).
Special Ingredients & Substitutes
Here are some easy substitutes:
- Preserved Lemon – if you don’t have the time to make your preserved lemons from scratch or can’t find them at the store, you can use a squeeze of fresh lemon juice and a teaspoon of zest.
- Herbs – if you’re one of those people who is genetically predisposed to think cilantro tastes like soap… skip it and add your favorite herb.
- Onion – if you don’t have a red onion, yellow or white will work. You can also grate the onion instead of chopping, for a more uniform marinade.
How to Bake
While I recommend grilling these if possible, you can also achieve a similar result in the oven.
I place the skewers on a baking sheet with each of the ends going of the edges, to keep the lamb from touching the pan.
Roast at 400 degrees F / 204 degrees C until they begin to brown, flipping every 3-4 minutes, until they reach an interior temperature of 145 degrees F / 62 degrees C.
What to Eat With Kebabs
These lamb kebabs go with just about any side dish you can think of, but my favorite way to go is a super fresh salad and bread or couscous.
Here are some of my favorite Moroccan salads & breads to pair with these skewers:
Equipment
You will need skewers to thread and grill your lamb on. You can use wooden or metal, just make sure to soak them for at least 30 minutes before using if using wooden ones.
If you plan to grill these, either charcoal or gas will work. See above for directions on how to make lamb kebabs in the oven.
Storage
If you have leftovers, which I feel like you wont, you can store them in the fridge for up to 5 days, or until the expiration label on your meat.
This recipe does not stand up well to freezing.
More Lamb Recipes
Bismillah,
Lamb Kebabs
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Entree, Dinner, Lunch
- Method: Grilled
- Cuisine: Moroccan, North African, Mediterannean, African
- Diet: Gluten Free
Ingredients
- 1 tbsp olive oil
- 1/2 red onion, minced
- 2 tbsp parsley, minced
- 2 tbsp cilantro, minced
- 1 tbsp preserved lemon, minced
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp pepper
- 1 tsp salt
- 2 lbs lamb shoulder or sirloin (boneless), cut into 1 inch cubes
Instructions
- Make the marinade. In a large bowl, mix together the oil, onion, parsley, cilantro, lemon, and spices.
- Marinate the lamb. Add the lamb to the marinade and refrigerate until ready to grill.
- Thread the lamb onto the skewers. Prep the grill or stovetop grill surface. Grill for 3-4 minutes on each side and continue to turn so they don’t burn, until the lamb is fully cooked (usually takes between 10-15 minutes).
