Moroccan Lamb Kabobs

Moroccan Lamb Kabobs

27

"A magnificent sweet and spicy lamb recipe. You can increase cayenne and other spices to suit individual tastes. Serve in warm pita bread with mixed greens (try using some strongly flavored ones) and fresh herbs. Drizzle with a lemon and herb yogurt sauce or a tzatziki sauce."
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Ingredients

30 m servings 554 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 554 kcal
  • 28%
  • Fat:
  • 37.6 g
  • 58%
  • Carbs:
  • 22.7g
  • 7%
  • Protein:
  • 32.2 g
  • 64%
  • Cholesterol:
  • 125 mg
  • 42%
  • Sodium:
  • 280 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Preheat an outdoor grill for high heat and lightly oil grate.
  2. In a medium bowl, mix together ground lamb, raisins, goat cheese, mayonnaise, red onion, garlic, cilantro, cayenne pepper, cumin, ground coriander, salt and black pepper. Divide the mixture into approximately 6 even portions, and press around skewers.
  3. Place skewers on the grill. Cook approximately 4 minutes per side, or until the cheese has melted, the raisins are tender and lamb has reached desired doneness.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

27
  1. 32 Ratings

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Most helpful positive review

WOW! I did everything just like the recipe said and didn't omit any ingredients. Also, I recommend PEPPY'S PITA BREAD recipe to serve these kabobs in and the AVOCADO TZITZIKI SAUCE recipe. If...

Most helpful critical review

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 one...

WOW! I did everything just like the recipe said and didn't omit any ingredients. Also, I recommend PEPPY'S PITA BREAD recipe to serve these kabobs in and the AVOCADO TZITZIKI SAUCE recipe. If...

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 one...

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 us...

Delicious dish. One suggestion = small portions on wooden skewers. Cooking is trouble if you use metal skewers or add too much meat - the meat will fall off. This is fabolous with the homemade T...

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 kabob...

I was looking for a ground lamb recipe and absolutely loved the base ingredients...I omitted the raisins because I dont care much for them,I added rosemary instead of cilantro due to thats what ...

Absolutely sensational. My husband who loves lamb couldn't resist taking thirds. The raisins add such a bright accent to the meat. Don't skimp on using goat cheese, it definately adds to the fl...

Easy and tasty. I would have given it a 5-stars, but I thought 3/4-tablespoon cayenne pepper was way over the top. The cayenne pepper was decreased to 1/2-teaspoon. I didn't make kabobs, but for...

These were really good! I served them with homemade pita breads, tsaziki sauce, lettuce, tomato and onions for a gyro dinner.