This recipe for Moroccan lamb skewers doesn't require any marinating (which I usually do with all my skewers / kebabs) and threading the meat onto the stick is much less time consuming than regular lamb pieces.
Ingredients
- 700g lamb mince
- half a cup of cashew nuts, roughly chopped
- 1 tsp cumin seeds
- 1 tsp paprika
- 1 handfull of fresh chopped coriander
- Kebab skewers - 6-10 of them depending how big you make them
- Salt & pepper to season
- Fresh yoghurt to garnish
Mix it up
Mix everything together in a bowl, except for the yoghurt. Make sure there is a good dash of salt / pepper as these can taste a little bland without good seasoning.Mix together with your hands, or a wooden spoon. The mix should be sticky enough to hold itself together in little balls.
On the stick
Roll the mince mixture into little sausage sized shapes, and then push a wooden skewer through the middle - much easier than threading individual pieces onto the skewer right?
Place the skewers onto a plate and place in the fridge for about an hour - this helps the meat stay on the stick.
Cooking
Grill, fry or barbecue the skewers until cooked through.
Garnish with yoghurt and fresh coriander, serve with couscous and salad.
Comments
- Jun 28, 2008
Hi Harvey, Cool fun. Like me. :D Thanks.
- Nov 17, 2008
Very nice. I have also a site for recipes for cooking, but you have to translate the Google translate. I am from Slovakia.
http://www.irecepty.com
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Hi Harvey, I'm definitely partial to Moroccan cooking, mostly because while it's not exactly quick cooking, it doesn't take too much time or effort either. It's certainly got an excellent cooking-time:taste ratio! Lamb mince on skewers is definitely on my list of dishes to try now. And thanks for the tip of placing it into the fridge for a while to keep the meat on the stick.