Moroccan Lamb Skewers

Moroccan Lamb Skewers
These Moroccan lamb skewers are packed with flavour, quick to prepare, and perfect for the BBQ. Marinated in a fragrant mix of spices and herbs, they’re juicy, tender, and paired beautifully with charred veggies for a complete, crowd-pleasing meal.

For this recipe, I’m using lamb backstrap, which is lean, tender, and ideal for skewers. Look for fresh, evenly coloured meat with minimal fat.
You’ll also need some basic BBQ equipment: a Weber Go Anywhere (or any small kettle BBQ works), a chimney starter for lighting charcoal, and an instant-read thermometer to check internal temperature. Metal or soaked wooden skewers work best for even cooking.

Marinating the lamb for at least 4 hours ensures the spices penetrate the meat and makes it extra juicy. The veggies are simple, but skewering them separately prevents them from overcooking.

Preparation:
Slice the lamb backstrap in half lengthways, then cube into even pieces. Place them in a large bowl.

Add the seasoning: olive oil, chopped parsley, kosher salt, black pepper, smoked paprika, cumin, ground coriander, crushed garlic, and lime juice.
Mix well with your hands, making sure all pieces are coated. Cover with cling wrap and refrigerate for at least 4 hours.

While the lamb marinates, prep the vegetables: slice onions and zucchini, halve capsicum, and keep cherry tomatoes whole. Skewer them separately, alternating types, then brush with olive oil and season with salt and pepper.

The Cook:
Light lump charcoal in a chimney starter and wait until it’s fully ashed over. Spread evenly in the BBQ and open the vents for airflow.

Skewer the marinated lamb onto metal or soaked wooden skewers evenly.
Place the skewers over direct high heat and turn every minute to avoid burning. Cook until the internal temperature reaches 60–70°C (140–160°F), about 10 minutes. Remove and let rest.

Add veggie skewers to the BBQ. Turn every minute and cook until charred, about 6 minutes.

The Payoff:
Serve the lamb and veggies hot, with a fresh squeeze of lime juice.
Optional: pair with rice, couscous, or flatbread for a full Moroccan-inspired meal.

Ingredients:
Lamb Skewers
•    1kg (2.2lbs) lamb backstrap
•    ¼ cup (60ml) olive oil
•    ¼ cup (15g) chopped parsley
•    1 tsp kosher salt
•    ½ tsp black pepper
•    1 tbsp smoked paprika
•    1 tsp cumin
•    2 tsp ground coriander
•    4 garlic cloves, crushed
•    1 tbsp lime juice
Veggie Skewers
•    2 red onions, cut into wedges
•    2 zucchini, sliced
•    16 cherry tomatoes
•    2 yellow capsicum, cut into pieces
Serving
•    2 limes, cut into quarters

Equipment Needed:
•    Trimming knife
•    Weber Go Anywhere or small kettle BBQ
•    Chimney starter
•    Instant-read thermometer
•    Metal skewers

Recipe Steps:
1    Cube lamb and combine with spices and olive oil in a bowl. Marinate 4 hours in the fridge.
2    Skewer lamb evenly. If using wooden skewers, soak for 1 hour first.
3    Skewer vegetables separately, brush with oil, season.
4    Light charcoal in a chimney starter and spread in BBQ. Open vents.
5    Grill lamb skewers over direct heat, turning every minute, until 60–70°C (140–160°F), approx. 10 minutes. Rest.
6    Grill veggie skewers over same heat, turning every minute, until lightly charred, approx. 6 minutes.
7    Serve immediately with lime wedges.

Recipe Info:
•    Prep Time: 20 minutes
•    Marinating Time: 4 hours
•    Cook Time: 16 minutes
•    Serves: 8
•    Effort: Easy
•    Course: Main
•    Cuisine: Moroccan
•    Hydration: 1 beer (optional but very recommended)

Tips & Variations:
•    Meat: Lamb shoulder can be used if backstrap isn’t available, but cook slightly longer.
•    Spice: Add a pinch of cinnamon or cayenne to the marinade for a sweeter or spicier kick.
•    BBQ Alternative: If using a gas BBQ, sear on high heat for 2–3 minutes per side, then move to medium heat to finish.
•    Serving Ideas: Serve with hummus, tzatziki, or a simple yogurt sauce for an extra touch.

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