All recipes
The KILIG Kitchen · Indian Mains & Grills
Moroccan-Spiced Lamb Kebabs (Rotisserie or Skewered)
GFNFDF
Ingredients
- Lamb or mutton mince - 500 g
- Onion - ½ cup, finely chopped
- Garlic - 3 cloves, minced
- Cumin powder - 1 tsp
- Coriander powder - 1 tsp
- Paprika - 1 tsp
- Sumac - ½ tsp
- Cinnamon + clove powder - ¼ tsp
- Salt - 1 tsp
- Olive oil - 1 tbsp
- Fresh coriander or parsley - 2 tbsp, chopped
Method
- Combine all ingredients thoroughly.
- Shape around skewers or mould onto the rotisserie rod as a long cylinder.
- Cook at 190°C for 20 min, rotating or turning halfway, until browned and cooked through.
Chef's Notes
Aromatic North-African flavours - juicy, smoky, and quick-cooking.
Serving Suggestions
Serve with couscous or pita and yogurt-mint dip.