When I first tried these Moroccan lamb kebabs, I wasn’t sure how the spices would go over with the family — but wow, we had clean plates all around. The warm spices like cumin, paprika, and coriander give the lamb so much rich, bold flavor.

They’re perfect for grilling, and you can even prep them ahead of time. We love serving them with couscous, flatbread, or a cucumber-yogurt sauce. It feels like something you’d order at a restaurant, but it’s done in 40 minutes at home.

Ingredients

• 1.5 lbs ground lamb or lamb shoulder (cut into 1.5-inch cubes)

• 2 tbsp olive oil

• 2 tsp ground cumin

• 1½ tsp smoked paprika

• 1 tsp ground coriander

• ½ tsp cinnamon

• ½ tsp turmeric

• 3 garlic cloves, minced

• 1 tsp salt

• ½ tsp black pepper

• Juice of half a lemon

• Skewers (if wooden, soak in water for 30 minutes)

Instructions

1. Preheat grill to medium-high heat (about 400°F).

2. Mix the lamb: In a large bowl, combine the lamb with olive oil, garlic, lemon juice, and all spices. Mix until well coated.

3. Form kebabs: Thread lamb onto skewers. If using ground lamb, form long kebab shapes around metal skewers.

4. Grill for 10–12 minutes, turning occasionally, until nicely charred and cooked through.

5. Let rest a few minutes before serving.

Sarah’s Tips

• Make a quick yogurt sauce with plain Greek yogurt, lemon juice, garlic, and chopped mint.

• Great with couscous, rice bowls, or tucked into pita with fresh veggies.

• You can marinate the lamb for a few hours for deeper flavor, but it’s still delicious with a quick prep.

Nutrition (Per Serving)

• Calories: 380

• Protein: 30g

• Carbs: 2g

• Fat: 28g

• Fiber: 1g

• Sugar: 0g