Moroccan lamb skewers

Moroccan lamb skewers I have just discovered lamb mince, and it has a few nice advantages over lamb pieces that I hadn't considered earlier.
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.

Moroccan lamb skewers recipe


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?
Uncooked Moroccan lamb skewers on platerecipe


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.
Cooked Moroccan lamb skewers on platerecipe



Garnish with yoghurt and fresh coriander, serve with couscous and salad.

Moroccan lamb skewers recipe

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Tags: meatbbqlamblamb recipesmiddle eastern recipes