Moroccan spiced lamb kebabs

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

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

Method: Lamb Kebabs

  1. 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.
  2. Skewer the meat with the soaked mango and red onion.
  3. Grill on medium hot coals until well charred and cooked.
  4. Serve with the green salad.

Method: Green Salad

  1. 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.
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