Moroccan Spiced Meat Skewers Served with Lemon Tabouleh

Moroccan Spiced Meat Skewers Served with Lemon Tabouleh

Moroccan Spiced Meat Skewers Served with Lemon Tabouleh

An element of spice adds flavour to any dish. This Moroccan inspired dish is served with a refreshing preserved lemon tabouleh salad and garlic herb grilled pita.

Number of Servings:
4 (makes 12 meatballs)

INGREDIENTS

1
lb (450 g)
ground lamb
1
medium onion, finely chopped
1
large egg
2
tbsp (30 ml)
matzo meal or fine bread crumbs
1
tsp (10 ml)
salt
1/4
tsp (0 ml)
freshly ground black pepper
1
tsp (10 ml)
ras el hanout (Moroccan spice blend available at specialty ethnic stores. If unavailable, substitute by mixing together equal amounts of ground ginger, ground cumin and ground coriander.)
1/2
tsp (0 ml)
cinnamon
1/2
tsp (0 ml)
cumin
2
tbsp (30 ml)
mint, chopped
2
tbsp (30 ml)
cilantro, chopped

DIRECTIONS

  1. Preheat grill to medium-high heat.
  2. In large bowl, combine ingredients and mix well. Set aside 1 hour, refrigerated, to blend.
  3. Using a heaping tablespoon, form mixture into meatballs about the size of a golf ball and push onto metal skewers, 3 to 4 on each. Moistening your hands with water will help mould meat mixture. Flatten each ball slightly so they will lay flat on grill. Place skewers on preheated well-greased grill. Cook for 5 minutes each side, or until desired doneness.
  4. Serve with Garlic Herb Grilled Pita Bread and Preserved Lemon Tabbouleh (see dependent recipe links above).

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