Flavorful Moroccan Spiced Lamb Kebabs with Apricot and Couscous
Experience a burst of Moroccan flavors with these spiced lamb kebabs, beautifully marinated and grilled to perfection. The combination of fresh herbs, zesty lemon, and the sweetness of dried apricots creates a mouthwatering balance that enhances with each hour of marination. Served alongside fluffy couscous, this dish is perfect for lunch or a savory snack. Cooked over the BBQ, these kebabs are not just a meal; they're a culinary journey to the vibrant markets of Morocco. Enjoy this dish that is sure to impress at any gathering!
N/A
Servings
340
Calories
14
Ingredients
Ingredients
Olive oil
3 tablespoons (for marinade and couscous)
Lemon juice
2 3/4 tablespoons (freshly squeezed)
Garlic cloves
2 (crushed)
Fresh mint
1/2 tablespoon (roughly chopped)
Salt
1 teaspoon (to taste)
Lemon zest
1 teaspoon (zested)
Ground black pepper
1/2 teaspoon (to taste)
Coriander leaves
1/2 tablespoon (roughly chopped)
Ground cumin
1/4 teaspoon (for seasoning)
Lamb fillets
300 g (cut into cubes)
Dried apricot halves
10 (halved)
Red onion
1 small (cut into wedges)
Couscous
1/2 cup (uncooked)
Vegetable stock
1/2 cup (for couscous)
Instructions
1
Roughly chop the coriander and mint, and crush the garlic cloves.
2
In a medium bowl, whisk together the first nine ingredients to create the marinade.
3
Transfer half of the marinade to a small bowl, cover it, and chill for later use as a basting sauce.
4
Add the lamb cubes to the remaining marinade. Toss well to ensure the meat is evenly coated.
5
Marinate the lamb for at least 2 hours at room temperature, or overnight in the refrigerator for best flavor.
6
Preheat the BBQ grill to medium-high heat.
7
Remove the lamb from the marinade and thread the cubes onto 4 skewers, alternating with pieces of red onion and dried apricots.
8
Brush all skewers generously with some of the reserved marinade and sprinkle with additional salt and pepper to taste.
9
Place the skewers on the grill and cook for approximately 8 to 10 minutes, turning occasionally, until the lamb is cooked to your desired level of doneness and the onion is soft and charred.
10
While the kebabs are grilling, combine the couscous and vegetable stock in a bowl. Cover and let it stand for 5 minutes.
11
Fluff the couscous with a fork, drizzle with 1/2 tablespoon of olive oil, and season to taste.
12
Serve the grilled lamb kebabs alongside the couscous for a complete meal.
Nutrition Information
16g
Fat
30g
Carbs
25g
Protein
3g
Fiber
5g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is the primary protein used in the Flavorful Moroccan Spiced Lamb Kebabs?
The primary protein is 300g of lamb fillets, which should be cut into cubes for skewering.
How do I prepare the marinade for the lamb?
Whisk together olive oil, lemon juice, crushed garlic, chopped mint, salt, lemon zest, black pepper, coriander, and cumin.
Should I use all the marinade for the meat at once?
No, you should transfer half of the marinade to a small bowl and chill it to use later as a basting sauce.
What is the recommended marination time for the best flavor?
For the best flavor, marinate the lamb overnight in the refrigerator, or for at least 2 hours at room temperature.
How are the kebabs assembled before grilling?
Thread the lamb cubes onto 4 skewers, alternating them with wedges of red onion and halved dried apricots.
What temperature should I set the BBQ to?
The BBQ grill should be preheated to medium-high heat.
How long do the lamb kebabs need to cook on the grill?
The kebabs should be cooked for approximately 8 to 10 minutes, turning them occasionally.
How do I prepare the couscous side dish?
Combine 1/2 cup of couscous with 1/2 cup of vegetable stock in a bowl, cover it, and let it stand for 5 minutes.
What should I do to the couscous once it has finished soaking?
Fluff it with a fork, drizzle with 1/2 tablespoon of olive oil, and season it to taste.
Which fresh herbs are included in the marinade?
The marinade uses roughly chopped coriander leaves and fresh mint.
How many calories are in a serving of this dish?
There are 340 calories per serving of the Moroccan Spiced Lamb Kebabs and couscous.
What is the protein content of this recipe?
The recipe provides 25g of protein per serving.
How much fat is contained in this meal?
This dish contains 16g of fat.
How many carbohydrates are in one serving?
There are 30g of carbohydrates per serving.
How much sugar is in the recipe?
The recipe contains 5g of sugar.
Does the dish provide dietary fiber?
Yes, it provides 3g of dietary fiber.
How many garlic cloves are needed for the marinade?
The recipe requires 2 crushed garlic cloves.
What type of onion is used for the skewers?
One small red onion is used, cut into wedges for easy threading.
How many dried apricots are used in the recipe?
The recipe uses 10 dried apricot halves, which are then halved again.
What liquid is used to cook the couscous?
The couscous is prepared using 1/2 cup of vegetable stock.
Is the lemon juice for the marinade fresh or bottled?
The recipe specifies 2 3/4 tablespoons of freshly squeezed lemon juice.
What is the purpose of the reserved marinade?
The reserved marinade is used as a basting sauce to brush onto the skewers during grilling.
How much ground cumin is used in the spice mix?
The marinade includes 1/4 teaspoon of ground cumin.
What tags are associated with this recipe for categorization?
The recipe is tagged with lamb, kebabs, moroccan, grill, bbq, couscous, snack, lunch, and mediterranean.
How should I prep the garlic for this recipe?
The garlic cloves should be crushed before being added to the marinade.
When should I add salt and pepper to the skewers?
Sprinkle the skewers with additional salt and pepper to taste right before placing them on the grill.
Can these lamb kebabs be served for lunch?
Yes, according to the description, this dish is perfect for lunch or as a savory snack.
What is the texture of the onion when the kebabs are finished?
The onion should be soft and charred when the kebabs are ready.
How much lemon zest is required for the marinade?
One teaspoon of lemon zest is added to the marinade.
Is olive oil used only in the marinade?
No, olive oil is used in the marinade and also drizzled over the cooked couscous.