Moroccan Lamb Kabobs Recipe Reviews - Allrecipes.com (Pg. 3)
Reviewed: Aug. 9, 2006
These were great! The recipe makes much more than 6 kabobs so for two people we cut the recipe in half. It still made about 6 decent sized kabobs. We did modify the recipe though using feta cheese instead of goats cheese, no raisins, and no mayo. Really tastes great with garlic sauce!
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Cooking Level: Intermediate

Home Town: Boulder, Colorado, USA

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Reviewed: May 25, 2006
These were very good. I served them with the Qabali rice (boil the rice for only 3-5 minutes)from this site and a cilantro/parsley pepper sauce. I will make this combination again!
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Cooking Level: Professional

Living In: Joppa, Maryland, USA

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Reviewed: Sep. 26, 2005
this turned out very good, but it seemed to make a LOT more than 6 kabobs. I followed the recipe exactly and thought it was easy and very flavorful. will make again as patties rather than kabobs. thanks
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Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA
Living In: Palm Springs, California, USA

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Photo by Caroline C
Reviewed: Mar. 14, 2005
Not bad. I omitted the mayo because I thought it might be a little greasy. I also left out the raisins because I cannot stand meat and fruit. I liked the taste but if I made it again, I would use feta not goat's cheese so it would be a little saltier. Finally, I browned the kebabs in a skillet, then baked them for 35 mins. We had them with pittas, and cucumber/yogurt sauce.
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Photo by Caroline C

Cooking Level: Expert

Living In: Fort Lupton, Colorado, USA

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Reviewed: Mar. 11, 2004
Pretty good, but a little too spicy. The lamb doesn't need the mayo because lamb is already a bit oily. I added red wine vinegar and that added a nice touch, plus green onions instead of red ones. Also, instead of grilling I broiled the meat until brown on top and cooked throughout. Served with feta, sliced tomatoes, and whole wheat pita. Very tasty!
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