Moroccan spiced lamb kebabs
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Moroccan spiced lamb kebabs with red onion and Montagu dried mango strips served with a green salad with Montagu mixed fruit flakes, cashew nuts and blueberries
Serves: 4-6 people
Prep Time: 20 minutes
Cooking Time: 20 minutes
Passive Time: 4 hours or overnight
Easy to make
Serves: 4-6 people
Prep Time: 20 minutes
Cooking Time: 20 minutes
Passive Time: 4 hours or overnight
Easy to make
Ingredients: Lamb Kebabs
- 1,5kg Leg of lamb meat, cubed
- Thick wooden skewers, soaked in boiling water
- 1/2 Cup dried onion flakes
- 30ml Garlic powder
- 15ml Paprika
- 5ml Ground cinnamon
- 5ml Ground cardamom
- 15ml Ground cumin
- 15ml Ground coriander
- 100ml Tomato puree
- Pinch of saffron (optional)
- Zest and juice of one lemon
- 250g Montagu dried mango, soaked in water
- 1 Red onion, peeled and cut into quarters
Ingredients: Green Salad
- Some washed and dried salad leaves
- 1 Packet Montagu mixed fruit flakes
- 100g Blueberries
- 100g Montagu cashew nuts
- Any dressing of your choice
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Method: Lamb Kebabs
- Mix the lamb with the onion flakes, garlic, paprika, cinnamon, cardamom, cumin, coriander, tomato puree, saffron and lemon juice and zest. Mix through and place in the fridge for 4 hours or overnight.
- Skewer the meat with the soaked mango and red onion.
- Grill on medium hot coals until well charred and cooked.
- Serve with the green salad.
Method: Green Salad
- Place the salad leaves, fruit flakes, blueberries and cashew nuts in layers in a large salad bowl and serve with the lamb kebabs and some salad dressing.