Moroccan Lamb Kebabs

Here's a taste of North African sunshine on a skewer! Get ready to embark on a culinary adventure with this vibrant and flavourful Moroccan kebab recipe. We're not just talking any old kebabs here; these are infused with the warm and aromatic spices that define Moroccan cuisine. Imagine tender, marinated meat grilled to perfection, nestled alongside fluffy couscous that's been delicately seasoned with rich Moroccan spices. We're taking the flavours to the next level by mixing this with sweet, caramelized Moroccan roasted onions and tender courgettes, adding a delightful touch of spices and earthiness to this already captivating dish.

Ingredients

400g lean lamb shoulder, cut into 3cm cubes

Lincolnshire Drizzle Moroccan Style Marinade

24 cherry tomatoes

For the couscous

140g couscous

400ml hot vegetable stock

1 red onion quartered

1 courgette thickly sliced

Put the lamb cubes in a large bowl with the marinade. Toss everything together well and leave for an hour if you have time. Thread a piece of lamb onto a skewer, followed by a cherry tomato. Repeat, adding about 4 pieces of lamb and 4 cherry tomatoes to each skewer, until all are used up.

Meanwhile, coat the courgette and onion in Moroccan marinade and roast in the oven for 40-45 minutes, stirring a couple of times to prevent them from burning.  Put the couscous in a large bowl, pour over the hot vegetable stock, stir, then cover with cling film and leave to soak for about 5 mins. When all the liquid has soaked into the couscous, gently fluff up the grains using a fork, and stir in the roasted vegetables and a generous glug of Marinade.

Place the skewers under the Grill or in a griddle pan and cook 6-8 mins, then turn and cook for a further 6-8 mins depending on how well done you like them. Serve the skewers with the couscous.