Moroccan Shashlik (Lamb Kebabs)
Spiced Moroccan lamb shashlik with a quick paprika-cumin marinade. Easy to marinate, skewer, and grill for juicy kebabs. Serve in warm pita.
Submitted by: Kathryn Erd from Milwaukee, Wi
Yield: serves 6
- Marinate cubed lamb in a lime, olive oil, garlic, parsley, paprika, cumin, coriander, salt, and pepper mix for at least 4 hours for best flavor.
- Thread meat and veggies on skewers and cook on a hot grill or under the broiler about 3 to 4 minutes per side for juicy kebabs.
- Use different paprikas for varied flavor, serve in warm pitas with yogurt or salads, and use soaked wooden or metal skewers for safe grilling.
Preparation Instructions:
- Combine all the ingredients for the marinade.
- Pour over the lamb, mix until coated (or simply shake up in a zip-lock bag), cover and marinate at least 4 hours.
- Skewer the meat alternating with any vegetables of your choice.
- Grill or broil 3 to 4 minutes per side.
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More About This Recipe
*Any type of paprika may be used, depending on what flavor you'd like. My personal favorite is the Spanish smoked sweet paprika.
Frequently Asked Questions
How long should I marinate the lamb?
Marinate the lamb at least 4 hours. For deeper flavor you can marinate overnight or up to 24 hours. Avoid much longer in acidic marinades because the texture can become mushy.
What cut of lamb is best for shashlik?
Lamb shoulder or leg works best. Shoulder is fattier and more forgiving on the grill. Cut into even 1 to 1.5 inch cubes so they cook evenly.
Can I use a different meat like chicken or beef?
Yes. Chicken breasts or thighs and certain beef cuts like sirloin or flank can be used. Adjust cooking time: chicken must be cooked through, and beef may be cooked to preferred doneness.
How do I keep the lamb from drying out?
Use the olive oil in the marinade and do not overcook. Grill on high heat 3 to 4 minutes per side for small cubes. Let the kebabs rest a few minutes before serving.
Can I cook these without an outdoor grill?
Yes. Use the oven broiler or a stovetop grill pan. Broil on high or cook in a hot grill pan for about 3 to 4 minutes per side, watching closely so they do not burn.
What can I serve with Moroccan shashlik?
Serve in warmed pitas, with plain yogurt or tzatziki, grilled vegetables, fresh salad, or rice. Fresh herbs and a squeeze of lemon or lime brighten the dish.
Which paprika should I use?
Any paprika works. Spanish smoked sweet paprika adds a smoky note. Use sweet paprika for mild flavor or hot paprika for heat. Adjust to taste.
Should I soak wooden skewers?
Yes. Soak wooden skewers in water for 30 minutes before grilling to prevent burning. Metal skewers do not need soaking and conduct heat for faster cooking.
How long should I marinate the lamb?
Marinate the lamb at least 4 hours. For deeper flavor you can marinate overnight or up to 24 hours. Avoid much longer in acidic marinades because the texture can become mushy.
What cut of lamb is best for shashlik?
Lamb shoulder or leg works best. Shoulder is fattier and more forgiving on the grill. Cut into even 1 to 1.5 inch cubes so they cook evenly.
Can I use a different meat like chicken or beef?
Yes. Chicken breasts or thighs and certain beef cuts like sirloin or flank can be used. Adjust cooking time: chicken must be cooked through, and beef may be cooked to preferred doneness.
How do I keep the lamb from drying out?
Use the olive oil in the marinade and do not overcook. Grill on high heat 3 to 4 minutes per side for small cubes. Let the kebabs rest a few minutes before serving.
Can I cook these without an outdoor grill?
Yes. Use the oven broiler or a stovetop grill pan. Broil on high or cook in a hot grill pan for about 3 to 4 minutes per side, watching closely so they do not burn.
What can I serve with Moroccan shashlik?
Serve in warmed pitas, with plain yogurt or tzatziki, grilled vegetables, fresh salad, or rice. Fresh herbs and a squeeze of lemon or lime brighten the dish.
Which paprika should I use?
Any paprika works. Spanish smoked sweet paprika adds a smoky note. Use sweet paprika for mild flavor or hot paprika for heat. Adjust to taste.
Should I soak wooden skewers?
Yes. Soak wooden skewers in water for 30 minutes before grilling to prevent burning. Metal skewers do not need soaking and conduct heat for faster cooking.
……. It might be us, BUT I am sure they meant teaspoon NOT tablespoon for salt :-(
This marinade can be used for any meat and is great!