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Moroccan Lamb Kabobs

Name: Moroccan Lamb Kabobs
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Ingredients: 0.25 cup olive oil; 0.25 cup lemon juice; 3 cloves garlic, minced; 1 tbsp. chopped fresh mint; 1 tsp. harissa paste, if desired, for heat; 1 tsp. ground coriander; 1 tsp. ground cumin; 0.25 tsp. cinnamon; kosher salt and ground black pepper, to taste; 1.5 lb. 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

If you love sweet and savory combos, these Moroccan Lamb Kabobs with dates and pomegranate molasses are a must try.

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1 Food Prep 10 mins+ Marinade
2 Grill Prep 10–20 mins
3 The Cook 15 mins

Cooking for people

Ingredients

Marinade

0.25 cup olive oil
0.25 cup lemon juice
3 cloves garlic, minced
1 tbsp. chopped fresh mint
1 tsp. harissa paste, if desired, for heat
1 tsp. ground coriander
1 tsp. ground cumin
0.25 tsp. cinnamon
kosher salt and ground black pepper, to taste

Kabobs

1.5 lb. 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

1 Food Prep

For your marinade, mix together your marinade ingredients in a bowl.

Add your marinade and lamb cubes to a resealable plastic bag and toss to coat evenly. Seal the bag and let your lamb marinate for at least 1–2 hours in the refrigerator. These are strong flavors so it’s best not to leave them overnight.

If you’re using bamboo skewers, you’ll want to soak them in warm water for at least 1 hour beforehand.

Remove the lamb from the marinade and thread it onto skewers — start with your lamb, followed by half of a date and a chunk of red onion. Repeat two more times and end with a piece of lamb.

How Can I Prevent My Bamboo Skewers from Catching Fire During Grilling?

Bamboo skewers are inexpensive and readily available. But because they’re made of thin pieces of bamboo, they’re flammable and can catch fire during grilling. To prevent this, soak your skewers in warm water for at least 1 hour prior to assembling your kabobs. When using skewers with wooden handles, it’s advisable to hang the wooden handles over the edge of the grill or make a heat barrier with a doubled piece of aluminum foil.

Credit: World Champion Pitmaster Chris Lilly of Big Bob Gibson Bar-B-Q.

What’s the Best Way to Assemble My Kabobs? It’s important not to pack the skewers too tight or too loose. If the protein and vegetables are too snug, the skewer will take too long to cook. If too loose, the protein and vegetables may overcook. Ideally, the protein and vegetables will touch each other but not be too crowded.

2 Grill Prep

Fuel: We recommend Kingsford® Original Charcoal Briquets

Method: Two-Zone Method

Temp: 450°F (High Heat)

How to Gauge Grill Heat Without a Thermometer

Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:

• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds

Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.

When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.

3 The Cook

When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Place your lamb kabobs on the grate directly over the coals 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 your kabobs from the grill and drizzle with pomegranate molasses. Garnish with chopped cilantro or mint and serve immediately. Enjoy!

How Done Is My Lamb? Let’s Find Out! * USDA Safety Guidelines recommend cooking lamb to the well-done temp of 145°F to make sure any harmful bacteria are destroyed.
** Cooking times are approximate.