Moroccan Lamb Kebabs with Aioli
Published in Meat Dishes
Warm and spicy, a taste of North Africa. Sautéed Potatoes with Prunes and Apples and a salad go very well with these kebabs.
Ingredients:
- 750 g boneless lamb, leg or shoulder, cut into 3 cm cubes
- 4 long skewers, soaked in water
- lemon wedges, to garnish
- parsley sprigs, to garnish
Ingredients: Marinade:
- ¼ tsp garlic powder
- ¾ tsp ground coriander
- ¼ tsp chilli powder
- 150 ml plain yoghurt
- salt to taste
- 1 tbl mint, chopped
- 1½ tsp ground cumin
- 1½ tsp dried oregano
- ½ – 1½ tbl black pepper, freshly ground
- 1 tbl parsley, chopped
Ingredients: Aioli:
- 125 ml chicken stock
- ½ tsp salt
- 1 slice white bread, crust-less , diced
- 1 tsp harissa paste or ¾ tsp chilli powder
- ½ tsp saffron threads
- 2 egg yolks
- 3 tsp garlic, finely sliced
- 300 ml light olive oil
Preparation:
- Mix all the spices with the yoghurt and stir together with the lamb cubes. Leave to marinate for at least 4 hours, but overnight is best.
- Thread the cubes onto the skewers, and season with salt.
- Cook under a hot grill, over the coals, or, be very pedestrian, and cook in a very lightly oiled frying pan – all three methods work very well – turning occasionally until cooked to your liking.
- Serve sprinkled with the chopped herbs and drizzled with aioli. Garnish with a lemon wedge and parsley sprigs.
Preparation: Aioli:
- Place the chicken stock, saffron and salt in a small saucepan, and boil until reduced to about half.
- Pour into the processor or blender, making sure that all the saffron threads go in.
- Add the yolks, bread, garlic, harissa/chilli powder and, with the motor running, slowly pour on the oil in a steady stream.
- Season to taste.
- This will refrigerate for up to 2 weeks.
Notes:
- Use ½ tsp of garlic salt in place of the garlic powder in the marinade.
- In the marinade, ½ tsp harissa paste or ½ – ¾ tsp piri-piri, can replace the chilli powder – quantity will depend on on taste – these kebabs are meant to be warm and spicy, not very hot – so careful with the pepper as well.
- Saffron is the most expensive spice in the world, though, fortunately, a little does go a long way. Turmeric may sometimes be substituted.
- For the aioli, a mixture of olive and ordinary vegetable oil is more palatable than the light olive oil only.
Serves 4.
