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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Rating:
★★★★★ 1 vote
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

Step-By-Step

1Combine first 8 ingredients in large bowl and whisk together

2Add the cubed lamb and massage the marinade into the meat. Cover and place in refrigerator for 2-8 hours

3Combine all liquid relish ingredients in a bowl and whisk together. Add in tomatoes and mint and mix thoroughly.

4Thread Lamb onto Skewers or sticks. Intersperse some pieces with some fat to help keep the meat moist and basted while cooking.

5Fire 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!

6wrap pita bread in foil and warm in oven or on upper rack of BBQ

7Add 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

8Remove lamb from skewers and serve with Pita bread and tomato-mint relish.

About this Recipe