Meatballs and kebabs
A Moroccan grilling classic, cumin lamb skewers are made by marinating cubed lamb with cumin, red pepper flakes, and garlic, then grilling it. Harissa served alongside adds a lively heat.
Rub the lamb leg cubes with the cumin, red pepper flakes, crushed garlic, olive oil, salt, black pepper, and lemon juice. Marinate for 15 minutes.
Thread the lamb cubes onto skewers and cook them on an outdoor grill or in a grill pan for 3 minutes per side, 9 minutes total.
Thin the harissa chili paste with a few drops of olive oil and serve it alongside the skewers.
Leave a little space between the lamb cubes on the skewers so the pieces in the middle cook properly. Contains no declared allergens.
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