Recipe & Images by Shelley @dishydishesx on Instagram 

Tender, juicy, and packed with warming spices, these Moroccan Lamb Kebabs are perfect for summer BBQs or outdoor dining. Using our Organic Lamb Neck Fillets (800g), this recipe creates beautifully succulent kebabs infused with homemade Ras el Hanout, served alongside a vibrant herb and charred vegetable couscous.

Serves 4

Ingredients

For the Organic Lamb Kebabs

• 800g Organic Butchery Organic Lamb Neck Fillets
• 2 tbsp Ras el Hanout spice mix
• 3 tsp natural yoghurt
• 2 tbsp olive oil
• 4 garlic cloves, minced
• Zest of 1 lemon
• Juice of ½ lemon
• Peppers and onion, cut into chunks for skewers

Homemade Ras el Hanout Spice Mix

Makes a large batch (halve the quantities if preferred).

• 2 tsp turmeric
• 2 tsp cumin
• 2 tsp ground ginger
• 2 tsp salt
• 2 tbsp ground black pepper
• 1 tsp cinnamon
• 1 tsp white pepper
• 1 tsp cayenne pepper
• 1 tsp ground allspice
• 1 tsp nutmeg
• 1 tsp coriander seeds, ground
• ½ tsp ground cloves

Mix all the spices together and store in an airtight container until needed.

For the Herby Couscous

• Couscous (prepared according to packet instructions)
• Chicken stock (instead of water, if preferred)
• Knob of butter
• Extra virgin olive oil
• 1 red onion, finely chopped
• 1 bunch asparagus, charred and cut into chunks
• Fire roasted peppers (from a jar), chopped
• Small bunch fresh mint, finely chopped
• Small bunch fresh coriander, finely chopped
• Salt and black pepper
• Fresh lemon wedges, to serve

Method

Trim any excess fat from the lamb neck fillets before cutting them into even, bite-sized chunks.

In a large bowl, combine 2 tablespoons of the Ras el Hanout spice mix with the yoghurt, olive oil, garlic, lemon zest and lemon juice. Add the lamb and stir well until evenly coated. Cover and leave to marinate for at least a few hours, or overnight if possible, for maximum flavour.

Thread the marinated lamb onto skewers, alternating with chunks of pepper and onion.

Cook on a hot BBQ until lightly charred on the outside. Lamb fillet cooks quickly and is best served medium, so avoid overcooking. Once cooked, cover loosely with foil and allow the kebabs to rest for 10 minutes to keep them beautifully juicy.

Meanwhile, prepare the couscous according to the packet instructions, using chicken stock instead of water if desired for extra flavour. Stir through a knob of butter and a drizzle of extra virgin olive oil before fluffing with a fork.

Fold in the finely chopped red onion, charred asparagus, roasted peppers, fresh mint and coriander. Add another drizzle of olive oil, season to taste, and gently combine.

Serve the Moroccan Lamb Kebabs alongside the herby couscous, finished with extra fresh coriander and a squeeze of lemon for a fresh, vibrant summer meal.

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