Moroccan Lamb Kabobs

Print recipe


1 teaspoon ground cinnamon

1 teaspoon ground coriander

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon ground cumin

1/2 teaspoon ground nutmeg

3 pounds boneless leg of lamb, cut into 1-inch cubes

Mint-Parsley Yogurt Sauce, recipe follows

Special Equipment: 1 package wooden skewers, soaked in water for 30 minutes

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


  1. 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.
  2. Thread lamb cubes onto skewers, about 3 per skewer. 
  3. Preheat a grill or grill pan to high heat. Grill kabobs for 3 minutes per side, or until cooked to desired doneness.
  4. Transfer to a serving platter and serve with Mint-Parsley Yogurt Sauce for dipping.
  5. For Mint-Parsley Yogurt Sauce, 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.

Yield: about 1 1/4 cups

Leg Grill Skewers/Kebabs

Alberta Lamb
Agriculture Centre
97 East Lake Ramp NE
Airdrie, AB, T4A 0C3

(403) 948-1522