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Moroccan Lamb Kebabs

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  • Serves: 4
  • Prep Time: 15 mins
  • Ready in: 15 mins
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Moroccan Lamb Kebabs

No book would be the same without a kebab. My lamb version is really packed full of flavour, and easy to make. If you can make the mix the day before even better.

I use twin skewers, they are attached at one end, this ensures that the meat kebab does not twist around on the skewer, so making it easier to cook on both sides.

Of course moulding into small patties will also work well.


  • 500g ground lean mince
  • 2 tbsp chopped coriander
  • 2 cloves garlic crushed
  • 10 baby spring onions, finely chopped
  • 2 tsp finely chopped fresh ginger
  • 1 tsp ground cumin
  • 1 tsp cracked black pepper
  • ½ tsp dried red chilli
  • ½ medium egg white, lightly beaten
  • 2 tsp black onion seeds
  • 2 tsp salt
  • 4 pitta large breads
  • ½ chopped Iceberg lettuce
  • 200g thick natural yoghourt
  • 1 tsp finely chopped red chilli
  • 4 tbsp chopped coriander
  • 2 tbsp runny honey
  • 1 tsp ground cumin

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  • Mix all the ingredients really well, then mould about 100g onto10 flattened twin skewers.
  • Chill well.
  • Pre-heat the bar-b-que or if you are using a charcoal one, then heat until the coals are grey.
  • Oil lightly the bars with a little kitchen towel dabbed in a little oil, then oil the kebabs also, this will ensure the meat does not stick.
  • Grill gently on both sides for 4-5 minutes, then warm the breads also for a minute or two.
  • Serve in the pitta bread with chopped lettuce, and a blob of the coriander yoghurt.

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