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Inspired by our travels through Morocco, these Grilled Moroccan Lamb Skewers capture the bold, aromatic flavors of North African spice markets. Smoky, savory, and ready in minutes! Tender cubes of lamb are seasoned with a Moroccan-inspired spice blend and grilled to perfection. No marinade needed, just pure flavor.
Morocco is truly a feast for the senses, filled with colorful markets, fragrant spice stalls, and the irresistible scent of lamb sizzling over open flames. The flavors here aren’t just ingredients; they’re centuries of culinary tradition passed down and perfected through generations.
Lamb shows up everywhere, from slow-cooked in tagines, spiced and grilled on skewers, or tucked into street food snacks. This recipe isn’t about replicating any dish specifically, but more about capturing the spirit of those flavors in a simple, approachable way. Tender lamb cubes get a bold Moroccan-inspired spice rub, then they hit the grill, and come out juicy, smoky, and packed with flavor. Ready to impress with minimal effort and easy to recreate at home!
Table of Contents
Moroccan Lamb Skewer Ingredients
The key to this recipe is the Moroccan-inspired spice blend. It’s rich, earthy, and layered with subtle floral notes that bring the lamb to life. You can find pre-made Moroccan or Ras el Hanout blends at most grocery stores or online, or make your own at home with a few common pantry spices.
- Lamb Steaks – Lamb steaks come in various cuts from classic T-Bones to bone-in ribeye-style steaks. For skewers, we recommend buying lamb sirloin or lamb shoulder steak. They’re boneless, budget-friendly, and easy to cut into even cubes for grilling.
- Seasoning – You can buy a pre-made spice blend, but we recommend you make our Moroccan Spice Blend with a mix of coriander, turmeric, paprika, allspice, cinnamon, cumin, and more. It’s fragrant, easy to whip together, and delicious on lamb!
Equipment – If you like making lamb skewers regularly, we recommend you invest in metal skewers. They’re durable, reusable, and no soaking required. Wooden skewers work too; just remember to soak them in water for at least 30 minutes before grilling to prevent burning.
Preparation
Soak Skewers – (If using wooden skewers) Place wooden skewers in a large pan or 1-gallon zip-lock baggie with water. Soaking them prevents them from igniting over direct heat, like when using cedar planks.
Cut Lamb – Slice the lamb into 1-inch cubes.
Season – Place the cubed lamb into a container and liberally apply the seasoning. Cover and store in the refrigerator at least one hour before cooking, ideally overnight for the best flavor from dry brining.
How to Make Grilled Moroccan Lamb Skewers
- Prep: Prepare your grill for direct grilling using lump charcoal. Target the internal temperature of the grill at 450 – 500 degrees Fahrenheit. Place the seasoned and cubed lamb steaks on skewers.
- Grill Direct: Place the Moroccan lamb skewers on the grill grates over direct heat. Grill each side for 3 minutes, flipping as the sides begin to brown. Remove from the grill when the internal temperature of the lamb reads 135 degrees Fahrenheit (for medium rare) using an instant-read thermometer.
- Rest: Remove from the grill, and rest on a cutting board for 10 minutes uncovered. Then enjoy.
Serving Tips
Serve over rice for an easy rice bowl with your favorite dipping sauce (I like it with a tzatziki sauce). Or add to greens for a hearty grilled lamb salad. Another option is to grill vegetables like red onions, tomatoes, and peppers for roasted vegetables.
Side Ideas
A quick and easy side to pair with this dish is rice. Anytime we have skewers, one of our go-to recipes is Oven Roasted Potatoes with crispy skin and chewy bite, or elevate the flavor with our Duck Fat Roasted Potatoes.
For something more elevated, consider Horseradish Mashed Potatoes or Prosecco Risotto. While not North African, it is delicious with grilled meat.
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Wine Pairing For Moroccan Lamb Skewers
The warmth of Moroccan spices pairs beautifully with wines that have their own sense of spice and depth. Look for a Rhône-style red like Syrah or Grenache, a Rioja Tempranillo, or a peppery Zinfandel. Each sip enhances the smoky, savory richness of the grilled lamb. Cheers!
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Grilled Moroccan Lamb Skewers
Ingredients
- 2 pounds lamb steak, cut into 1-inch cubes, (we recommend lamb sirloin or lamb shoulder, boneless)
- 3 tablespoons Moroccan Spice Blend
Instructions
- Season Lamb: Place the cubed lamb into a container and liberally apply the seasoning. Cover and store in the refrigerator at least one hour before cooking, ideally overnight for the best flavor from dry brining.
- Preparation: (If using wooden skewers) Place wooden skewers in a large pan or 1-gallon zip-lock baggie with water. Soak for 30 minutes before grilling.
- Preheat Grill: Prepare your grill for direct grilling using lump charcoal. Target the internal temperature of the grill at 450 – 500 degrees Fahrenheit.
- Skewer the Lamb: Place the seasoned and cubed lamb steaks on skewers.
- Grill Direct: Place the Moroccan lamb skewers on the grill grates over direct heat. Grill each side for 3 minutes, flipping as the sides begin to brown. Remove from the grill when the internal temperature of the lamb reads 135 degrees Fahrenheit (for medium rare) using an instant-read thermometer. (6-10 minutes total, based on desired finishing temperature)
- Rest: Remove from the grill, and rest on a cutting board for 10 minutes uncovered. Then serve and enjoy.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
