You Won’t Regret For These Moroccan Lamb Skewers

800g boneless lamb

For the marinade:

150 ml olive oil

2-3 tablespoons lemon juice

1 teaspoon grated lemon peel

4 garlic cloves

1 teaspoon cumin

1 teaspoon coriander seeds

1 tablespoon chopped fresh mint

½ teaspoon ground black pepper

1 tablespoon Vegeta ( or other multipurpose vegetable seasoning mix)

Mix the olive oil with the lemon juice, lemon peel, chopped garlic, cumin, coriander, mint, pepper and Vegeta.

All together chop in food processor.

Pour this marinade over the lamb cut into cubes and let stand covered at room temperature for about 2 hours.

On each wooden skewer stick prick 3-4 cubes marinated lamb.

Brush the barbecue grid with oil, heat well and grill the skewers.

Prepared kebabs serve with couscous.

Tip: It is custom in Morocco, the lamb skewers to be served with grilled skewers made of dried apricots and purple onions, seasoned with the same marinade.