Grilled Moroccan Lamb Skewers
Tender grilled lamb skewers seasoned with Moroccan-inspired spices. A simple, flavorful dish inspired by North African flavors.
Servings: 4 skewers
Cost: $20
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
When is lamb done? We treat grilled lamb skewers like beef steaks and like to cook them to medium rare. If you cook lamb over medium, it can get tough, and you lose some of the flavor. So treat it like beef and you're good to go!
Nutrition
Calories: 333kcal | Carbohydrates: 8g | Protein: 47g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 147mg | Sodium: 150mg | Potassium: 784mg | Fiber: 5g | Sugar: 0.5g | Vitamin A: 189IU | Vitamin C: 0.3mg | Calcium: 198mg | Iron: 8mg
