North African Lamb Kebobs
Beef,  Gluten Free,  Low-Carb,  Main Course,  North/South African

North African Lamb Kebabs {with Cilantro Mint Pesto}

North African Lamb Kebabs sounded so intriguing to me.  Traditionally we think of kebobs made up of ‘hunks’ of meat and/or vegetables.  These kebobs are made with ground lamb that’s blended with heavenly herbs and spices.  I came across a recipe in one of my cooking magazines and the ingredients list was right up our alley (and mostly on hand):  cumin, coriander, paprika, fresh cilantro, mint, oregano, ginger, garlic…..can’t you just smell it. 

Upon further Moroccan recipe research,  I couldn’t decide on one single recipe but instead pulled together bits and pieces from several.  The end result was incredibly juicy kebabs, just bursting with aromas and layers of flavor.

 

Heat olive oil in skillet over medium heat then add cumin, paprika, coriander, salt, and red pepper flakes stirring constantly until fragrant, about 1 minute. 

 

With hands combine ground lamb with onion, garlic, ginger, chopped fresh herbs, and toasted spices.

When ingredients are well blended form into 4 logs, each approximately 1″ wide and 8″ long. 

Thread onto 4 metal skewers (or pre-soaked bamboo skewers) and press the meat onto skewers.  Transfer to a parchment lined baking sheet and refrigerate for 1 hour before grilling.

 

 

 

Heat grill or grill pan to medium high heat.  Brush kebabs lightly with canola oil and grill until nicely browned, turning once.  About 5 minutes per side.

 

 

 

Serve with Cilantro Mint Pesto.

Mint is an herb I struggle to work into recipes, however I am learning that when added to savory dishes it releases beautiful flavors.  The kind that make you go hmmm….

We paired our North African Lamb Kebabs with some simple veggie kebobs and served them over cauliflower rice with the cilantro mint pesto.  Amazing dish.  We will definitely make them again.  And I wouldn’t be afraid to change up the herbs or use ground sirloin in place of the lamb according to your flavor favorites.

North African Lamb Kebobs with Cilantro Minto Pesto

North African Lamb Kebabs with Cilantro Mint Pesto

Libby with Lemony Thyme
5 from 1 vote
Prep Time 1 hr 15 mins
Cook Time 10 mins
Total Time 1 hr 25 mins
Cuisine North African
Servings 4

Ingredients
  

  • Kebab Ingredients...
  • 1 lb. ground lamb
  • 3 Tbl. grated onion
  • 3 cloves garlic minced
  • 1 tsp. ginger fine grated
  • 1 Tbl. olive oil
  • 1 tsp. cumin
  • 1 tsp. paprika
  • 1 tsp. coriander
  • 1 tsp. kosher salt
  • pinch red pepper flakes
  • 1 Tbl. fresh oregano chopped
  • 2 Tbl. fresh mint chopped
  • 2 Tbl. fresh cilantro chopped

Instructions
 

  • Heat olive oil in skillet over medium heat then add cumin, paprika, coriander, salt, and red pepper flakes stirring constantly until fragrant, about 1 minute.
  • With hands combine ground lamb with onion, garlic, ginger, chopped fresh herbs, and toasted spices.
  • When ingredients are well blended form into 4 logs, each approximately 1" wide and 8" long.
  • Thread onto 4 metal skewers (or pre-soaked bamboo skewers) and press the meat onto skewers.
  • Transfer to a parchment lined baking sheet and refrigerate for 1 hour before grilling.
  • Heat grill or grill pan to medium high heat.
  • Brush kebabs lightly with canola oil and grill until nicely browned, turning once. About 5 minutes per side.

Notes

Serve with Cilantro Mint Pesto.

6 Comments

  • Christina

    5 stars
    Today I was looking for a way to use our fresh garden herbs with lamb-burger, and came upon this recipe. It was fabulous! We had it with the pesto and added a yoghurt/garlic/lemon “raita”.
    This is our new favorite way of preparing ground lamb! Thank you!

  • jdf

    I found your site looking up Patty Pan squash. Wonderful recipes, photography and blog. If making this lamb recipe again, may i suggest lightly toasting and then grinding your cumin and coriander from whole seeds? (mortar & pestle or coffee/spice grinder). You would not believe the difference in depth or flavor. I found this out myself when learning Indian cuisine from Laxmi Hiremath’s book “The Dance of Spices” and will never go back. I get my seeds from an Indian grocery store. Can’t wait to try your recipe/s. Cheers!

    • libby

      Thank you so much for visiting Lemony Thyme and for the spice suggestion!! I have been so focused on getting to know my fresh herbs that I’ve neglected the ‘spices’ in my recipes. You’ve inspired me. I think my winter focus will be just that….spice exploration. And I’ll start by checking out “The Dance of the Spices.” Thanks again and please share if you try any of our recipes. I’d love your feedback. Cheers!

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