Moroccan Lamb Kebabs with Tagine
A traditional Moroccan dish featuring lamb kebabs cooked with a flavorful tagine sauce, served with crusty bread and fresh herbs.
Ingredients
- ●1.5 pounds Lamb shoulder, cut into 1-inch cubes
- ●1 large Onion, chopped
- ●3 cloves Garlic, minced
- ●2 inches Ginger, grated
- ●2 teaspoons Cumin
- ●1 teaspoon Coriander
- ●1/2 teaspoon Cayenne pepper
- ●1 teaspoon Salt
- ●1/2 teaspoon Black pepper
- ●2 tablespoons Olive oil
- ●1/4 cup Fresh parsley, chopped
- ●1/4 cup Fresh cilantro, chopped
Instructions
- 1
Preheat grill to medium-high heat.
- 2
In a large bowl, whisk together cumin, coriander, cayenne pepper, salt, and black pepper.
- 3
Add lamb cubes to the bowl and toss to coat with the spice mixture.
- 4
Thread lamb cubes onto skewers, leaving a small space between each piece.
- 5
Brush grill with olive oil to prevent sticking.
- 6
Grill lamb kebabs for 8-10 minutes, turning occasionally, until cooked through.
- 7
Meanwhile, heat a large skillet over medium heat.
- 8
Add onion, garlic, and ginger to the skillet and cook, stirring occasionally, until the onion is softened.
- 9
Stir in cumin, coriander, cayenne pepper, salt, and black pepper.
- 10
Add lamb tagine sauce (see below) to the skillet and stir to combine.
- 11
Serve lamb kebabs with the tagine sauce spooned over the top and garnished with parsley and cilantro.
- 12
Serve with crusty bread on the side.