Moroccan Lamb Kabobs

This is a recipe we came across recently to add to our feast of skewers. Mint and lemon are a perfect foil for the sweet gaminess of lamb. Lamb from Sudan Farm can be bought already in kabob sized pieces, so it makes a quick easy meal. Often I marinade meat for my skewers in advance and freeze. Then I can just put it in the fridge in the morning and it is thawed when I return home from work.

Onion in sumac is the best side. Just slice a sweet onion and sprinkle with a tablespoon of ground sumac. Prepare before the kabobs so it has time to sit.


  • 2/3 cup fresh lemon juice
  • 5 large garlic cloves
  • 4 tablespoons chopped fresh mint
  • 4 teaspoons salt
  • 4 teaspoons grated lemon peel
  • 2 teaspoons ground black pepper
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 2 pounds well-trimmed boneless leg of lamb, cut into 2-inch cubes
  • 6 12-inch-long metal skewers


1 - Mince garlic in a food processor and add mint. Blend well. Add the salt, lemon peel, black pepper, coriander and cumin.

2 - Add lamb to marinade in medium bowl; toss to coat. Marinate 2 hours at room temperature or cover and refrigerate overnight.

3 - Prepare barbecue (medium-high heat). Remove lamb from marinade. Thread lamb cubes onto skewers, dividing equally. Grill lamb to desired doneness, turning occasionally, about 8 minutes for medium-rare. Serve with grilled veggies, cucumber salad, or onions with sumac. Happy summer!