Deliciously Smoky Algerian Lamb Kebabs
A flavorful and aromatic North African-inspired lamb dish, perfect for grilling or broiling. Serve with couscous or pita bread for a satisfying meal.
Ingredients
- ● 1 1/2 pounds lamb shoulder or neck, cut into 1 1/2-inch cubesYou can also use ground lamb if preferred
- ● 2 tablespoons olive oilFor brushing the kebabs during grilling
- ● 1 large onion, choppedYou can also use red onion for a sweeter flavor
- ● 2 cloves garlic, mincedAdjust to taste
- ● 1 tablespoon smoked paprikaAlso known as pimentón
- ● 1 teaspoon ground cuminAdjust to taste
- ● 1 teaspoon ground corianderAdjust to taste
- ● Salt and black pepper, to tasteAdjust to taste
- ● 10-12 bamboo skewers, soaked in water for at least 30 minutesFor grilling or broiling
Instructions
- 1
1. Preheat your grill or broiler to medium-high heat.
- 2
2. In a large bowl, combine the lamb, olive oil, onion, garlic, smoked paprika, cumin, coriander, salt, and black pepper. Mix well to coat the lamb evenly.
- 3
3. Thread the lamb cubes onto the bamboo skewers, leaving a little space between each piece.
- 4
4. Brush the skewers with a little olive oil to prevent sticking.
- 5
5. Grill or broil the kebabs for 8-10 minutes per side, or until cooked to your desired level of doneness.
- 6
6. Let the kebabs rest for 5 minutes before serving.
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7. Serve hot with couscous, pita bread, or your favorite sides.
- 8
8. Garnish with fresh cilantro, parsley, or lemon wedges, if desired.