Lamb Kebabs all dressed up in a Moroccan-inspired dry spice rub and grilled to juicy tender perfection. Served with a tangy yogurt sauce. You have to try this recipe!
Cut the lamb into 1" pieces. Trim of any visible fat and add to a large bowl.
Cover the lamb with olive oil, salt, garlic, and Moroccan inspired spice blend. Cover and refrigerate for 15-30 minutes.
Heat grill to medium high, brush grates of grill with a bit of oil.
Thread lamb pieces onto skewers (please soak the skewers if you are using wood or bamboo), alternating with chunks of red onion.
Assemble the lamb kebabs in a single layer over the heated grill. Grill, turning the kebabs every few minutes until the meat is browned and the lamb is cooked to your preference. 8 minutes produced medium-rare lamb on my grill.
While the lamb is cooking, place a lemon cut in half on the grill, cut side down. Grill until the lemon is browned about 4-6 minutes. Carefully remove from the grill and set aside.
Serve lamb with a squeeze of grilled lemon juice, chopped fresh cilantro and mint, and yogurt sauce.
Yogurt Sauce
In a small bowl whisk together yogurt, lemon juice, olive oil, salt and pepper.
Notes
STORAGE and REHEATING INSTRUCTIONS
Storage - Store in an airtight container in the fridge for up to 4 days.
Reheating - Reheat in a hot skillet for a few minutes per side.
DIETARY MODIFICATIONS FOR THIS RECIPE:This recipe is naturally gluten-free, paleo, keto-friendly, dairy-free (without the yogurt sauce or using coconut yogurt), and Whole 30 compliant.