Moroccan Lamb Kebabs with Tomato-Mint Relish

Brad Nichols

By
@bmnich

A fabulous fusion of fairly traditional Moroccan BBQ kebabs and a completely unrelated savory relish that simply takes everything to another level! Enjoy!


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Comments:

Serves:

4-6

Prep:

30 Min

Cook:

15 Min

Method:

Barbecue

Ingredients

FOR THE LAMB

1 large
onion - grated finely or pureed
3 Tbsp
fresh flat-leaf parsley finely chopped
2 Tbsp
fresh cilantro finely chopped
2 Tbsp
olive oil
1/2 tsp
salt
1/2 tsp
paprika
1/2 tsp
black pepper
1/2 tsp
cumin
2 lb
boneless lamb - cut into 1.5 inch 'cubes' - don't trim too lean!
2 pkg
pita bread (10-12 pitas)

FOR THE RELISH

2/3 c
olive oil
1/2 c
fresh mint - finely chopped stems removed
1/4 c
red wine vinegar
2 medium
tomatoes, diced
1 1/2 tsp
dijon mustard
1/4 tsp
ground black pepper
1 tsp
salt or to taste

Directions Step-By-Step

1
Combine first 8 ingredients in large bowl and whisk together
2
Add the cubed lamb and massage the marinade into the meat. Cover and place in refrigerator for 2-8 hours
3
Combine all liquid relish ingredients in a bowl and whisk together. Add in tomatoes and mint and mix thoroughly.
4
Thread Lamb onto Skewers or sticks. Intersperse some pieces with some fat to help keep the meat moist and basted while cooking.
5
Fire up the grill to 'High' and preheat. If you have temp control we want to be around 450 degrees for this. If no control hold your hand about 2 inches above the surface of the grill. If you can't slowly count past three without having to pull back your hand - the grill is ready!
6
wrap pita bread in foil and warm in oven or on upper rack of BBQ
7
Add lamb skewers the grill - cook about 3 mins then make a 1/4 turn rotation of your skewer - so about 12 mins total cook time for medium
8
Remove lamb from skewers and serve with Pita bread and tomato-mint relish.

About this Recipe