Moroccan Lamb Kebabs

Ingredients

Skewers

8-10

Fresh cilantro

1/4 cup, chopped

Fresh lemon juice

2 tablespoons

Salt

1 teaspoon

Black pepper

1/2 teaspoon

Ground cinnamon

1/2 teaspoon

Ground turmeric

1 teaspoon

Ground paprika

1 teaspoon

Ground coriander

1 teaspoon

Ground cumin

1 teaspoon

Garlic

4 cloves, minced

Olive oil

1/4 cup

Lamb leg or shoulder

2 pounds, cut into 1-inch cubes

Plain yogurt

1 cup

Fresh mint leaves

1/4 cup, chopped

Garlic powder

1/2 teaspoon

Instructions

1. In a large bowl, whisk together the olive oil, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, salt, pepper, lemon juice, and chopped cilantro to create a flavorful marinade.
2. Add the lamb cubes to the marinade and toss well to coat evenly. Cover and let it marinate in the refrigerator for at least 2 hours, or overnight for the best flavor.
3. While the lamb is marinating, prepare the mint yogurt sauce by combining plain yogurt, chopped mint leaves, garlic powder, and a pinch of salt in a small bowl. Mix well and refrigerate until ready to serve.
4. Preheat your grill to medium-high heat, ensuring it's well-oiled to prevent sticking.
5. Thread the marinated lamb cubes onto soaked skewers, leaving a little space between each piece for even cooking.
6. Grill the kebabs for about 10-12 minutes, turning occasionally, until the lamb is cooked to your desired doneness (145°F for medium-rare).
7. Once cooked, remove the kebabs from the grill and let them rest for a few minutes before serving.
8. Serve the Moroccan lamb kebabs alongside fluffy couscous, grilled vegetables, and the mint yogurt sauce for a complete and delightful meal.