Moroccan Lamb Kabobs with Orange Couscous

I can’t believe it, but I think this is the first lamb recipe I’ve posted. I’m not sure how that’s possible, considering I make tons of North African food which often requires lamb. Hmm… bizarre. Well, the problem has been fixed now because here is my first lamb post, Moroccan lamb kabobs! YUM! I know I say this a lot, but this is definitely one of our favorite meals. Not only is it easy to prepare, but it also cooks fast. I’ve been doing a lot of housework and painting lately (painting trim… *shudder), so having a few meals that I can quickly throw together has been wonderful.

The lamb has a lot of flavor, and you could¬†probably¬†stretch the spice mixture to about 3 lbs of lamb (might need a bit more salt though), but we only used about 2 lbs, maybe a little less. Of course, you can adjust the seasoning to taste. Do not skip the lemon juice though. You know how lamb can sometimes taste a little bit….. like a barnyard? Well, if you squeeze lemon over it, then it reduces that by a very noticeable amount. In fact, most of the time the barnyard is gone. Also, I usually add bell pepper to this, but I was out, so I just listed it below as optional.

Spice mixture
The lamb and spices
Ready to go on the grill
Preparing the couscous
Cover and remove from heat for 5 minutes

Moroccan Lamb Kabobs with Orange Couscous
Serving Size = 2 – 3

  • About 2 lbs leg of lamb, fat removed
  • 2 onions, cut into big pieces
  • 4 metal skewers
  • (optional: 1 bell pepper, cut into large pieces)
  • 1 1/2 teaspoons cumin
  • 1/2 teaspoon paprika (Hungarian sweet)
  • Pinch of cayenne
  • 1/8 teaspoon or so of cinnamon
  • Pinch of allspice
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon ground ginger
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 lemon, juiced
  • 1/8 – 1/4 cup of oil (extra virgin olive oil)

Orange Couscous
Serving Size = 3 – 4

  • 1 box of couscous
  • 1 1/2 cups orange juice
  • 1/2 cup water
  • 1 – 2 tablespoons cilantro, chopped (optional)
  • Salt, pinch
  1. Cut lamb into about 2-inch pieces. Chop the onion and bell pepper (optional) into roughly the same size. Mix together the next 13 ingredients (shouldn’t be as thick as a paste, but don’t make it too runny either) and then pour over the lamb. Massage into the meat and set aside for about an hour (I’ve cooked immediately though and it still works). I leave it out of the fridge because I want the lamb to come up to about room temperature.
  2. Take the skewers and start with a piece of onion, a piece of bell pepper if you’re using it, a piece of lamb, then onion again and so on. I place an onion on the end when done.
  3. Heat the outdoor grill over medium high and cook to desired doneness (roughly 10 – 15 minutes). Remember to turn it to cook all sides.
  4. Start the couscous by bringing the orange juice, water, salt, and cilantro to a boil. Stir in the couscous, cover and remove from heat. Leave for 5 minutes, then fluff with a fork. It’s now ready to serve.

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