So many flavours and delicious ways with everything in Marrakech this week, that I had to try this out for myself after eating so many of these in the last few days.
This is super simple and all my crew adored it.
- 500g Minced Lamb
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp fresh parsley chopped
- 2 garlic cloves, grated
- 1 onion, grated
- 1 tbsp tomato puree
- 1 tsp za’tar
- 1 tsp smoked paprika
- 1/4 cup olive oil
- 200g Couscous
- Fresh coriander
- 1 red pepper
- 200ml yoghurt (coyo or regular)
- 2 sprigs fresh mint, leaves chopped
- 1 lime squeezed
Tip everything into a large mixing bowl and using your fingers (wear plastic gloves if you can’t take the raw meat!) massage thoroughly so that all is evenly combined.
Using 2 tbsp of the mixture, form into a sausage shaped kebab and thread onto a wooden skewer. Either fry in a pan for a few minutes on each side, or bake in the oven at 180 for 15 minutes until browned.
Mix the yoghurt, mint and lime juice in a small bowl and use as a dip.
Serve with Couscous, chopped peppers and fresh coriander.