Moroccan shish sesame skewers

Name: Moroccan shish sesame skewers
Prep time: 25 min
Cook time: PT5-8M
Total time: 30 min
Yield: Serves 4 people
Cuisine: Moroccan recipes
Ingredients: 1kg lean lamb, such as trimmed shoulder or leg, cubed; 2 tbsp olive oil; 1 tsp ground cumin; 1 tsp ground cinnamon; 1 tsp caster sugar; 2 garlic cloves, crushed; 2 tbsp sesame seeds; 1 tsp black onion (nigella) seeds; 7 preserved lemons, quartered; 14 pickled green chillies; 200g tub tzatziki, 4 warm flatbreads and mixed salad, to serve

Easy
February 2008

Easy
February 2008

Serves 4 people
Takes 25 minutes to make and 5-8 minutes to grill

These sizzling Moroccan lamb skewers with flatbreads and tzatziki make a quick and easy midweek supper – with leftovers for lunch tomorrow.

Nutrition: per serving

Calories: 616.3kcals
Fat: 28.3g (2.9g saturated)
Protein: 52.1g
Carbohydrates: 45.2g (4.5g sugar)
Salt: 1.3g

Nutrition: per serving

Calories: 616.3kcals
Fat: 28.3g (2.9g saturated)
Protein: 52.1g
Carbohydrates: 45.2g (4.5g sugar)
Salt: 1.3g

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Ingredients

1kg lean lamb, such as trimmed shoulder or leg, cubed
2 tbsp olive oil
1 tsp ground cumin
1 tsp ground cinnamon
1 tsp caster sugar
2 garlic cloves, crushed
2 tbsp sesame seeds
1 tsp black onion (nigella) seeds
7 preserved lemons, quartered
14 pickled green chillies
200g tub tzatziki, 4 warm flatbreads and mixed salad, to serve

1kg lean lamb, such as trimmed shoulder or leg, cubed
2 tbsp olive oil
1 tsp ground cumin
1 tsp ground cinnamon
1 tsp caster sugar
2 garlic cloves, crushed
2 tbsp sesame seeds
1 tsp black onion (nigella) seeds
7 preserved lemons, quartered
14 pickled green chillies
200g tub tzatziki, 4 warm flatbreads and mixed salad, to serve

Method

In a large bowl, toss together the lamb, olive oil, cumin, cinnamon, sugar, garlic, seeds and some salt and pepper. Set aside for 15 minutes.
Thread the lamb, lemons and chillies onto 14 skewers and grill under a high heat for 5-8 minutes, turning until browned but still a little pink in the centre.
Serve 3 skewers per person, with the tzatziki, flatbreads and salad. Set aside the remaining 2 skewers to cool for tomorrow’s lunch.

Method

In a large bowl, toss together the lamb, olive oil, cumin, cinnamon, sugar, garlic, seeds and some salt and pepper. Set aside for 15 minutes.
Thread the lamb, lemons and chillies onto 14 skewers and grill under a high heat for 5-8 minutes, turning until browned but still a little pink in the centre.
Serve 3 skewers per person, with the tzatziki, flatbreads and salad. Set aside the remaining 2 skewers to cool for tomorrow’s lunch.

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