Moroccan Lamb Kebabs with Chinese Twist
A fusion of Moroccan and Chinese flavors, these lamb kebabs are juicy, tender, and full of exotic spices. Serve with steamed vegetables and a side of stir-fried noodles.
Ingredients
- ●1.5 pounds Moroccan lamb shoulderCut into 1-inch cubes
- ●2 tablespoons Soy sauceFor marinade
- ●1 tablespoon Rice vinegarFor marinade
- ●1 tablespoon Hoisin sauceFor marinade
- ●3 cloves GarlicMinced
- ●1-inch piece GingerGrated
- ●1 tablespoon Sesame oilFor brushing kebabs
- ●1 tablespoon Sesame seedsFor garnish
Instructions
- 1
In a large bowl, whisk together soy sauce, rice vinegar, hoisin sauce, garlic, and ginger.
- 2
Add the lamb cubes to the marinade and mix well to coat. Cover and refrigerate for at least 2 hours or overnight.
- 3
Preheat grill to medium-high heat.
- 4
Thread the marinated lamb cubes onto skewers, leaving a small space between each piece.
- 5
Brush the kebabs with sesame oil and season with salt and pepper.
- 6
Grill the kebabs for 8-10 minutes per side, or until cooked to your desired level of doneness.
- 7
Transfer the kebabs to a serving platter and garnish with sesame seeds.
- 8
Serve hot with steamed vegetables and a side of stir-fried noodles.