Moroccan lamb kebabs
- 800g diced leg of lamb, fat-trimmed
- 6 cloves garlic, crushed
- 2 tablespoons Moroccan spice mix (chermoula)
- 3 tablespoons chopped fresh parsley
- 12 cherry tomatoes
- 2 cups low-fat natural yoghurt
- 3 tablespoons chopped fresh mint
- 1 lemon, juice
1 Place lamb, garlic, spice mix, parsley and half the lemon juice in a bowl. Leave in the fridge to marinate for 1 hour, or overnight.
2 When ready to cook, heat a griddle pan or grill to high. Pierce 1 tomato onto each skewer. Remove lamb from marinade and push pieces onto skewer. End kebab with another tomato. Grill for 5-6 minutes, turning skewers occasionally to cook evenly. For pink lamb, cook for 3 minutes. Cook for 5 minutes for well-done.
3 While lamb is cooking, make dressing: combine yoghurt, mint, the remaining lemon juice and seasoning (if preferred). Keep chilled until serving. Serve with the lamb.
Serve as part of our Easy entertaining: Cheat's cuisine dinner party menu for six, which also includes a complete shopping list and step-by-step timeline.
Nutrition Info (per serve)
Total fat 13g
–Saturated fat 4g
Dietary fibre 1g
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