BBQ Moroccan Lamb Kebabs – Healthy Living London

BBQ Moroccan Lamb Kebabs

Give your BBQ an exotic makeover with these quick and easy Moroccan lamb kebabs. Mash Direct‘s Chilli Baby Bakes help add the spice and flavour for a showstopper plate.

Time: 25 – 30 minutes

Skill: Easy

Servings: 4


  • 1 packet of Mash Direct Chilli Baby Bakes
  • 2-3 lb boneless leg of lamb – cut into 1.5” cubes
  • For the rub:
  • 2 teaspoons hot chilli powder
  • 1 teaspoon kosher or sea salt
  • ½ teaspoon fresh ground black pepper
  • ½ teaspoon ground coriander
  • ½ teaspoon caraway seeds
  • ¼ teaspoon garlic powder
  • Extra virgin olive oil

For the sauce:

  • 475g Greek yogurt
  • 1 teaspoon finely grated lemon zest
  • 125ml fresh lemon juice
  • 4 tablespoons freshly chopped mint
  • 2 medium garlic cloves – crushed
  • 1 teaspoon sea salt


  1. Add the rub spices to a bowl and mix.
  1. Lightly brush the lamb with the extra virgin olive oil, and then sprinkle evenly with the rub.
  1. Thread the lamb and Chilli Baby Bakes onto separate kebab sticks, about 4 pieces of lamb or 4 Chilli Baby Bakes per stick.
  1. Heat the BBQ while the lamb stands at room temperature. Prepare the grill for two-zone cooking.
  1. While the BBQ is warming, make the sauce: place all the ingredients in a bowl and mix well to combine. Set to the side until ready to eat.
  1. Place the lamb kebabs over a direct, medium – high heat (about 200 – 230 degrees) with the lid closed. Cook for about 8-10 minutes for medium, turning occasionally.
  1. Once they are cooked to the desired level (medium or well done), remove from the heat and rest for a few minutes.
  1. Place the Chilli Baby Bakes kebabs over an indirect heat on the BBQ and cook until heated through and crisp on the outside (ensuring the potatoes are piping hot).
  1. Drizzle the sauce over the kebabs and serve.

Want more easy BBQ recipes? Why not try these Halloumi tacos or Crispy Veggie Burger?

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