[ Blog ]

Moroccan Feast – Succulent Lamb Kabobs with Mint Parsley Sauce and Pine Nut Couscous


This was my first attempt at lamb and until I made this, I didn’t think I even liked lamb. Now that I have, I am scouring my cookbooks for more lamb recipes that combine these types of flavors.
The spices and yogurt sauce are what make this recipe for me. The yogurt sauce is so creamy and fresh that I am thinking of other things I can put it on.
Even leftovers of this were fabulous. A little lamb and veggies tucked into warm pita with some of the sauce over it, and a side of sliced cucumbers made a great lunch at the office.
Couscous is a perfect side-dish for this flavorful lamb. Soaking up all the lambs juices, and with the buttery pine-nuts.. they are little treasures in it – rich and nutty with the toast to them deepening their flavor.
One thing I might try next time is to sprinkle some green onion over it next time, and make the yogurt sauce first so it has time to meld in the refrigerator while I make the kebabs and couscous.
If you are looking for an easy recipe to impress anyone, try this delicious Moroccan Feast.

2 teaspoons ground cinnamon
2 teaspoons ground coriander
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon ground cumin
1/2 teaspoon ground nutmeg or 1/4 teaspoon freshly ground nutmeg
3 pounds boneless leg of lamb, cut into 1-inch cubes
Special Equipment: 1 package wooden skewers, soaked in water for 30 minutes

Combine all spices and seasonings in a small bowl.
Place lamb cubes in a shallow baking dish or large bowl. Rub spice mixture into lamb with hands. Let sit till lamb is room temperature and spices have permeated lamb, appx. 30 minutes to an hour.

2 red peppers
2 small onions
1 tablespoon olive oil
1/2 tablespoon freshly squeezed lemon juice
Salt and freshly ground pepper

Cut 2 red peppers into chunks and 2 small onions into wedges. Mix oil and lemon juice and toss with vegetables. Season with salt and pepper.

Preheat a grill or grill pan to high heat. Thread lamb cubes onto skewers alternating with chunks of red onion and red bell pepper, without crowding skewer.
Grill kabobs for 3 minutes per side, or until cooked to desired doneness. Transfer to a serving platter, and serve over couscous.

Pine Nut Couscous
2 cups chicken stock
2 tablespoons butter
3 tablespoons pine nuts, a generous palm full
2 cups couscous

Melt butter and toast pine nuts in saucepan. Add 2 cups stock and bring to a boil. Remove pan from heat, season with salt and pepper. Add couscous and cover pan. Let stand 5 minutes. Fluff with a fork.

Mint-Parsley Yogurt Sauce
1 cup plain yogurt (2 percent or whole is best)
1 tablespoon mayonnaise
2 tablespoons freshly squeezed lemon juice
2 cloves garlic, pressed
Salt and freshly ground black pepper
2 tablespoons chopped fresh mint leaves
2 tablespoons chopped fresh flat-leaf parsley leaves

Stir together the yogurt, mayonnaise, lemon juice, and garlic in a medium bowl. Season with salt and pepper, to taste. Add the chopped fresh herbs and gently stir to combine. Cover and refrigerate until ready to serve.

 Read    3 Comments

More Posts

The Ultimate Double Chocolate Brownie

This is my go-to recipe for easy and delicious brownies. It’s the only thing I make with the Ghirardelli sweet ground chocolate and cocoa powder so it will last in the pantry for several months. I usually don’t put nuts in them as Joshua is allergic, or will press them into half of the pan […]

 Read    No Comments

White Chocolate Cake with White Chocolate Cream Cheese Frosting and Orange Marmalade Filling

Joshua turns 30 this month and wanting to make him the “Perfect” cake started me off on a quest for the one of the best cakes I’ve ever tasted. White Chocolate Cake • Solid vegetable shortening for greasing the pans • Flour for dusting the pans • 6 ounces white chocolate, coarsely chopped • 1 […]

 Read    4 Comments

Fish, fish.. you got your wish ~ Cooking fish at home.

One of my favorite foods is fish – any type of fish, shellfish, or seafood really. I had this thing, that when I visited my mom in Tampa, Florida I would try to eat it at every meal. This wasn’t difficult as I usually didn’t wake up till noon and then we would head for […]

 Read    No Comments

Mom’s Best Snickerdoodles

These are my husband Joshua’s favorite cookies and really the best Snickerdoodle recipe I have ever come across. I think it’s Mom’s blend of butter and shortening that makes them perfect in every way. ½ cup butter, softened ½ cup shortening 1 ½ cups white sugar 2 eggs 2 teaspoons vanilla extract 2 ¾ cups […]

 Read    No Comments

Chocolate Stuffed French Toast

The first time I remember smelling chocolate cooking or baking when I was a young girl was growing up in Austin and occasionally Mom would make toast with chocolate gravy. Most of the time it was for a weekend breakfast or a late night treat during the summer when we didn’t have a set bedtime. […]

 Read    No Comments

White Chicken Chili with Cheddar Hushpuppy Crust

There isn’t much to say about this recipe as the title says it all. A few things I would mention, however, like a few of my other recipes it makes the most out of one of the best things that comes from the grocery store – rotisserie chicken, and like chili this recipe is very […]

 Read    5 Comments

Chicken Fricasee with Artichokes and Carrots

This delicious and simple French stew is creamy, comforting and satisfying all year long. It can also be frozen up to 3 months, letting the flavors deepen and concentrate. 3 pounds boneless, skinless chicken thighs, trimmed of excess fat 2 tablespoons butter 2 large onions, chopped 1/2 cup all-purpose flour 2 cans (14.5 ounces each) […]

 Read    No Comments

Brown Butter Pecan Pie

To me, nothing says Thanksgiving and the holidays like a warm pecan pie. Growing up, Thanksgiving was my favorite holiday and going to Grandma and Grandpa’s to celebrate was an every year event. Memories of turkey and dressing, cranberry salad and pecan pie still make me homesick, and a little sentimental. This recipe comes from […]

 Read    1 Comment

Fabulous and Refreshing BLT Salad

When drip-down-your-arm good tomatoes finally do arrive at the markets, they aren’t around long enough. I plan months in advance how to work them into our menus. So, embarrassed by my obsession with the tomato, only because my husband was beginning to wonder, that I came up with this clever variation, the BLT salad. What […]

 Read    1 Comment