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Moroccan Lamb Kebabs
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- ¼ cup olive oil
- ¼ cup lemon juice
- 3 cloves garlic, minced
- 1 tablespoon chopped fresh mint
- 1 teaspoon harissa paste, if desired, for heat
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ¼ teaspoon cinnamon
- kosher salt and ground black pepper, to taste
- 1½ pounds boneless leg of lamb, cut into 1-inch cubes
- 12 wooden skewers, soaked for at least 20 minutes in water
- 9 dates, pitted and halved
- 1 red onion, cut into large dice (you want about 36 pieces total)
- pomegranate molasses, for drizzling
- chopped cilantro or fresh mint, for garnish
- To make the marinade, mix the olive oil, lemon juice, garlic, mint, harissa (if using), coriander, cumin and cinnamon together. Season with salt and pepper, to taste. Toss with the lamb cubes in a Glad® zipper bag and seal tightly. Let marinate for at least 1–2 hours. These are strong flavors so it’s best not to leave them overnight.
- When ready to grill, build a charcoal fire on an outdoor grill for both direct and indirect cooking using Kingsford® briquets by situating the briquets on only one side of the grill, leaving the other side void. Close the grill lid and preheat to medium-high heat (about 450°F). Brush grill grate with oil.
- Remove the lamb from the marinade and thread onto skewers — start with lamb, followed by half of a date and a chunk of red onion. Repeat two more times and end with a piece of lamb. Place kebabs on grill and cook for about 8–10 minutes total, turning often, until the lamb is cooked through and the onions are slightly softened and charred. Remove from grill and drizzle with pomegranate molasses. Garnish with chopped cilantro or mint and serve immediately. Enjoy!