World Cuisine

Moroccan Onion and Lamb Kebabs

cook 30 mins
  • 2 large onions
  • 1 teaspoon salt
  • 2 teaspoons ras el hanout
  • 2 tablespoons olive oil
  • juice of 1 lemon
  • 500 g (1 lb) lamb shoulder, cut into bite-sized chunks
  • bunch of flat leaf parsley, trimmed
  • lemon wedges, to serve
  • Grate the onions into a large bowl, sprinkle with the salt and leave to stand for 5 minutes. Tightly squeeze the onion into a non-metallic bowl to extract the juice, then discard the grated onion.
  • Stir the ras el hanout into the onion juice with the oil and lemon juice. Toss in the lamb and coat well, then leave to marinate for 15 minutes.
  • Thread the marinated lamb on to 4 metal skewers and cook over a barbecue or under a preheated grill for 3–4 minutes on each side until cooked through. Arrange the cooked kebabs on a flat serving dish, garnish with the parsley and serve with lemon wedges to squeeze over.
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