Moroccan Lamb Kebabs

Name: Moroccan Lamb Kebabs
Prep time: 1440 min
Total time: 1440 min
Yield: 2 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 3 tbsp olive oil; 2.75 tbsp lemon juice; 2 garlic cloves; 0.5 tbsp fresh mint; 1 tsp salt; 1 tsp lemon zest; 0.5 tsp ground black pepper; 0.5 tbsp coriander leaves; 0.25 tsp ground cumin; 300 g lamb fillets; 10 dried apricot halves; 1 small red onion; 0.5 cup couscous; 0.5 cup vegetable stock; 0.5 tbsp olive oil

Kebabs of lamb, lemon zest and apricot halves, seasoned with cumin and grilled. Finish with olive oil and season.

24 hr · Serves 2 · Medium

Method

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Time: Prep 1440 min · 1440 min total
Difficulty: medium

1
Roughly chop coriander and mint and crush garlic. Whisk first 9 ingredients in medium bowl to blend. Transfer 1/2 the marinade to small bowl; cover, chill, and reserve as basting sauce.
2
Add lamb cubes to remaining marinade in medium bowl; toss to coat. Marinate 2 hours at room temperature or cover and refrigerate overnight.
120 min
3
Remove lamb from marinade. Thread lamb cubes, onion and apricots onto 4 skewers, dividing equally.
4
Brush all skewers with some of reserved marinade. Sprinkle skewers with salt and pepper. Grill lamb to desired doneness, onion should be soft and brown, turning occasionally, about 8 to 10 minutes.
10 min
5
Combine couscous and stock in a medium bowl. Cover; stand 5 minute Fluff with a fork, drizzle with olive oil and season. Serve with lamb kebabs.
5 min