Moroccan Grilled Lamb Skewers with Cumin and Paprika

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Juicy cubes of lamb shoulder are marinated in a fragrant blend of warm spices, garlic, fresh herbs, and lemon, then threaded onto skewers with bell peppers and red onion. Grilled over high heat until lightly charred outside and rosy within, these skewers capture the smoky heart of Moroccan street food and pair beautifully with flatbread or herbed couscous.

Nutrition Facts

Per serving (estimated)

• 445 kcalCalories
• 30 gFat
• 8 gSaturated Fat
• 9 gCarbs
• 2 gFiber
• 3 gSugar
• 32 gProtein
• 640 mgSodium
• 610 mgPotassium
• 70 mgCalcium
• 4 mgIron
• 55 mgVitamin C
• 1200 mcgVitamin A

Ingredients

For the spice marinade

• 1.5 lb (700 g) boneless lamb shoulder, trimmed and cut into 1-inch cubes
• 4 garlic cloves, finely grated
• 1 tablespoon ground cumin
• 1 tablespoon sweet paprika
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon saffron threads, crumbled (optional)
• 1 teaspoon fine sea salt
• 1/2 teaspoon freshly ground black pepper

For the marinade wet mix

• 1/3 cup extra-virgin olive oil
• 3 tablespoons fresh lemon juice
• 1/4 cup chopped fresh flat-leaf parsley
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon chopped fresh mint

For assembling the skewers

• 1 large red onion, cut into 1-inch wedges
• 1 red bell pepper, seeded and cut into 1-inch squares
• 1 green bell pepper, seeded and cut into 1-inch squares
• 8 long metal or soaked wooden skewers
• Olive oil, for brushing
• Lemon wedges and chopped parsley, to serve

Directions

1. In a large bowl, whisk together the grated garlic, cumin, paprika, coriander, cinnamon, saffron, salt, and pepper. Pour in the olive oil and lemon juice, then stir in the parsley, cilantro, and mint to form a loose paste.
2. Add the lamb cubes and toss vigorously for about 1 minute until every piece is coated. Cover and refrigerate for at least 2 hours, or overnight for the deepest flavor.
3. If using wooden skewers, soak them in water for 30 minutes. Pat the marinated lamb dry with paper towels and bring it to room temperature about 20 minutes before grilling.
4. Build each skewer by threading 4 to 5 lamb cubes, alternating with pieces of red onion, red bell pepper, and green bell pepper. Leave small gaps between pieces so the heat circulates evenly.
5. Preheat a grill, grill pan, or broiler to high heat (around 450°F / 230°C). Lightly brush the skewers with olive oil to prevent sticking.
6. Grill the skewers for 3 to 4 minutes per side, turning 3 to 4 times, until the lamb is nicely charred on the outside and cooked to medium (an internal temperature of 140°F / 60°C). Total cooking time is about 10 to 12 minutes.
7. Transfer the skewers to a platter, tent loosely with foil, and let rest for 5 minutes to let the juices redistribute. Squeeze fresh lemon juice over the top and shower with extra chopped parsley.
8. Serve hot with warm flatbread, herbed couscous, or a simple tomato and onion salad on the side.

Cook’s Notes

• Choose lamb shoulder for the best balance of flavor and tenderness; the fat keeps the cubes juicy over high heat.
• Marinate the lamb overnight whenever possible — the spices and lemon penetrate deeper and give a more pronounced Moroccan character.
• If you do not have a grill, a cast-iron grill pan on a burner set to maximum works beautifully and gives good char marks.
• Serve alongside a quick side of salted yogurt with grated cucumber and mint to balance the warm spices.
• Leftover lamb is excellent the next day tucked into pita with arugula, pickled onions, and a smear of harissa.

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