Tuesday, March 27, 2012

Moroccan Lamb Kabobs with Orange Couscous


I can't believe it, but I think this is the first lamb recipe I've posted. I'm not sure how that's possible, considering I make tons of North African food which often requires lamb. Hmm... bizarre. Well, the problem has been fixed now because here is my first lamb post, Moroccan lamb kabobs! YUM! I know I say this a lot, but this is definitely one of our favorite meals. Not only is it easy to prepare, but it also cooks fast. I've been doing a lot of housework and painting lately (painting trim... *shudder), so having a few meals that I can quickly throw together has been wonderful.

The lamb has a lot of flavor, and you could probably stretch the spice mixture to about 3 lbs of lamb (might need a bit more salt though), but we only used about 2 lbs, maybe a little less. Of course, you can adjust the seasoning to taste. Do not skip the lemon juice though. You know how lamb can sometimes taste a little bit..... like a barnyard? Well, if you squeeze lemon over it, then it reduces that by a very noticeable amount. In fact, most of the time the barnyard is gone. Also, I usually add bell pepper to this, but I was out, so I just listed it below as optional.

Spice mixture
The lamb and spices
Onions
Ready to go on the grill
Preparing the couscous
Cover and remove from heat for 5 minutes

Moroccan Lamb Kabobs with Orange Couscous
Serving Size = 2 - 3
  • About 2 lbs leg of lamb, fat removed
  • 2 onions, cut into big pieces
  • 4 metal skewers
  • (optional: 1 bell pepper, cut into large pieces)
  • 1 1/2 teaspoons cumin
  • 1/2 teaspoon paprika (Hungarian sweet)
  • Pinch of cayenne
  • 1/8 teaspoon or so of cinnamon
  • Pinch of allspice
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon ground ginger
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 lemon, juiced
  • 1/8 - 1/4 cup of oil (extra virgin olive oil)
Orange Couscous
Serving Size = 3 - 4
  • 1 box of couscous
  • 1 1/2 cups orange juice
  • 1/2 cup water
  • 1 - 2 tablespoons cilantro, chopped (optional)
  • Salt, pinch
  1. Cut lamb into about 2-inch pieces. Chop the onion and bell pepper (optional) into roughly the same size. Mix together the next 13 ingredients (shouldn't be as thick as a paste, but don't make it too runny either) and then pour over the lamb. Massage into the meat and set aside for about an hour (I've cooked immediately though and it still works). I leave it out of the fridge because I want the lamb to come up to about room temperature.
  2. Take the skewers and start with a piece of onion, a piece of bell pepper if you're using it, a piece of lamb, then onion again and so on. I place an onion on the end when done.
  3. Heat the outdoor grill over medium high and cook to desired doneness (roughly 10 - 15 minutes). Remember to turn it to cook all sides.
  4. Start the couscous by bringing the orange juice, water, salt, and cilantro to a boil. Stir in the couscous, cover and remove from heat. Leave for 5 minutes, then fluff with a fork. It's now ready to serve.
Linking to: Hearth and Soul, Savvy Homemade Monday, Whimsy Wednesdays, What I Ate Wednesday, Whole Foods Wednesday

12 comments:

France@beyondthepeel said...

Thanks for the great tip about the lemon Elsa. My husband finds the barnyard taste a real turn off. I'll be making sure there's always lemon included in the recipe in the future. This kabob recipe looks especially delish.

Pamela said...

Love this Elsa!! My husband loves lamb and I never make it, but I will be making this recipe for him.

Debbie @ Easy Natural Food said...

Oooh, I LOVE lamb! These look really tasty, I love the seasoning mix. Pinned!

Gypsy Heart said...

What a wonderful mix of flavors! I do love couscous too. Thanks so much for sharing. I'm a new follower and anxious to see other recipes.

Hope your week is fabulous!

Pat

Nicola said...

Sounds fantastic! Pinned!

kitchen flavours said...

Oh yum! Looks delicious! Wish that plate is in front of me right now! :)

Jenny Melrose said...

I love making kabobs, but I always feel like we make the same way. This recipse sounds like it would be fabulous and give quite the change. Thanks so much for sharing at Whimsy Wednesdays. Stop back tonight for a bloglovin blog hop. If you're unfamiliar with bloglovin you can read about it at www.thenymelrosefamily.blogspot.com/2012/02/i-heart-bloglovin.html.

Diane Balch said...

Do a kabob party every year in the summer. I can't wait to add your recipe to the menu. I will pin it too. Please post this on my foodie friday linky today.

Swathi Iyer said...

Love that Kabobs. I like morrocan sipce mixture very much. Thanks for sharing with Hearth and soul blog hop.

Alea Milham said...

Thanks for sharing the lemon juice tip. My husband isn't crazy about lamb, but I will try lemon juice next time and see if he likes it better. I never thought about it, but kabobs would make a fast and easy dinner.

janice15 said...

This sounds just wonderful Elsa, would like to make this for Easter dinner instead...Janice

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