Moroccan Lamb Kebabs with Warm Chickpea Salad
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recipe by Cormac Walsh
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- Total Time
- 17mins
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- Serves
- 2
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- Calories
- 3065
All the mouth-watering flavours of Morocco in less than 30 minutes. Lamb and cumin are a match made in heaven, and fragrant harissa takes this quick and tasty dish to the next level. The flavour-packed chickpea salad turns this into the perfect summer meal. Don’t forget to pre-soak your wooden skewers to prevent them from burning.
recipe updated 7 Dec 2020
Ingredients
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- Lamb leg
- 1
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- Red onion
- 1
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- Coriander
- 4 tablespoons
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- Ground cumin
- 1 teaspoon
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- Ground coriander
- 1 teaspoon
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- Harissa
- 2 teaspoons
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- Olive oil
- 2 tablespoons
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- Cumin seeds
- 1 tablespoon
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- Fresh chilli
- ½
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- Tinned chickpeas
- 400 g
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- Salt
- 1 pinch
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- Black pepper
- 1 pinch
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- Water
- 1 tablespoon
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- Rocket
- 40 g
Tools
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Barbecue
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Plate
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Large mixing bowl
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Frying pan
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Serving plate
Step preview
- Add lamb leg, ground cumin, ground coriander and harissa to a clean large mixing bowl
- Toss well until coated
- Assemble then set aside
- Transfer content of large mixing bowl to plate
- Add olive oil to a clean frying pan
- Heat in frying pan - medium heat
- Cook red onion in the frying pan
- Add cumin seeds and fresh chilli to the frying pan
- Cook - approx 1 min
- Add tinned chickpeas and coriander to the frying pan
- Cook - approx 2 min
- Add salt and black pepper to the frying pan
- Set aside
- Cook meat completely until golden brown - approx 8 min, medium-high heat
- Add water to the frying pan
- Toss with rocket
- Transfer content of frying pan to serving plate
- Top meat with serving plate
- Serve immediately