Lamb is the most commonly eaten meat in the Middle East. Moroccan is one of my favorite cuisines that include the use of a lot of sweet spices like cinnamon, nutmeg and cloves in savory dishes.
1 lb.boneless lamb steak, cut into large chunks
2 tablespoons Ras al Hanout (Moroccan spice blend mix that can include up to 30 spices (depending on the producer – standard basics include cumin, coriander, cinnamon, nutmeg, cardamom, cloves, ginger, chile, turmeric)
1 tablespoon pomegranate molasses
1 teaspoon harissa (Moroccan chile paste)
salt, to taste
Toss lamb with all ingredients except apricots, and marinate overnight in the refrigerator.
Alternate lamb and apricots and skewers that have been soaked in water for 2 hours.
Heat a well oiled grill pan.
Place skewers and grill on all sides, rotating every few minutes. Total cooking time should be about 8 minutes.
Serve with Roasted Vegetables and garnish with cilantro and dried apricots
4 small carrots, chopped
2 small parsnips, chopped
1 medium potato, chopped
1 small sweet potato, chopped
1/2 cup cilantro, chopped
1/4 cup mint, chopped
1/4 cup tablespoons olive oil
salt and pepper, to taste
Preheat oven to 375 F.
Lay vegetable in a casserole dish and toss with salt and pepper.
Combine olive oil and chopped herbs.
Stir to combine.
Toss roasted vegetables with oil and herb mix.
Pour into casserole dish and bake in oven for 1 hour, until vegetables are tender.
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