Moroccan Lamb Kebabs

  • Serves
  • Day 9

6 bamboo skewer, soaked for 15 minutes

800g or 2 pounds diced leg of lamb, trimmed of fat

6 cloves garlic, crushed

2 tbsp Moroccan spice

3 tbsp chopped fresh parsley

12 cherry tomatoes

2 cup low-fat natural yoghurt

1 lemon, juice

3 tbsp chopped fresh mint

6-12 cup of salad, to serve on the side


Step 1. Combine lamb, garlic, spice, parsley and half the lemon juice in a bowl. Leave in the fridge to marinate for 1 hour or overnight.

Step 2. Heat grill to high. Push 1 tomato onto skewer. Thread pieces of lamb onto skewer. End the kebab with another tomato. Grill for 5-6 minutes, turning skewers to cook evenly. For rarer lamb, cook for only 3 minutes

Step 3. While lamb is cooking, make creamy dressing: combine yoghurt, mint and remaining lemon juice. Keep chilled until serving. Serve creamy dressing with lamb accompanied by a fresh side salad.