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Moroccan Lamb Kabobs Recipe

Moroccan Lamb Kabobs

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (19)

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Average Rating:

Total Reviews: 19

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  • on October 20, 2010

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    Good rub, but be careful with how much you use... we used the amount of rub in this recipe with 2lbs of lamb and it was overpowering. I've made variations on this theme before and can do without the cinnamon.

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  • on May 31, 2010

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    IT WAS EVEN BETTER THAN 5 STARS YUMMMM!!! Best greek food ive ever had, and I cooked it!

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  • on January 24, 2009

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    I was skeptical once I got the meat coated with the spice mixture, I thought it was going to be overpowering. I even ended up letting it set and marinate as I had another dish I was working on. This has to be the best lamb I have ever eaten. My son who is not a fan asked if there was more!

    We did it under the broiler - too cold to grill right now!

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  • on November 22, 2008

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    I made this for my classmates when we had African Food Day. They all loved this and the yogurt sauce!

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  • on August 03, 2008

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    This was awesome. Didn't have nutmeg on hand, but it didn't matter. Took 10 minutes to prepare everything... I'll be serving this at my next get-together. Crowd pleaser!

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  • on July 28, 2007

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    We had a "Casablanca" movie night and I made all Moroccan dishes. This was wonderful with the couscous and carrot salad recipes from this site.

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  • on February 14, 2007

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    Instead of kabobs, I used the rub on lamb chops that I pan fried and they were a huge hit. I served them as apps for a dinner party with the bone as a handle. Perfect finger food that really tastes unique.

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  • on January 03, 2007

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    These were quite tasty.

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  • on January 02, 2007

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    I made these for a bunch of people who were very skeptical about lamb. I don't think that any of them are skeptical now. We all loved them - seasonings, sauce, and all. I got so many compliments on these.

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  • on December 31, 2006

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    This is a quick and easy recipe, a nice change to the regular beef and chicken menu.

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