Name: Moroccan Lamb Skewers
Yield: 4 servings
Ingredients: 4 Tbsp. coconut oil; 2 Tbsp. water; 2 lbs. lamb, cut into 1-inch cubes; Bamboo skewers, soaked in water for at least 30 min.; 1 lime; 4 to 6 sprigs fresh mint

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Moroccan Lamb Skewers

Recipe by Stephanie Bullen, Savory Franchising Team employee

Grilling & BBQ

This recipe gives us a great reason to get lamb on the grill. Besides being super simple, it's also dairy-free, gluten-free, and paleo. This is a staple African recipe in our house.

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Serves 4 servings

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Ingredients

4 Tbsp. Tan-Tan Moroccan Seasoning

4 Tbsp. coconut oil 2 Tbsp. water 2 lbs. lamb, cut into 1-inch cubes Bamboo skewers, soaked in water for at least 30 min. 1 lime 4 to 6 sprigs fresh mint

Maldon sea salt, to sprinkle

Directions

Step 1 In a bowl large enough to hold the meat, combine Tan-Tan Moroccan Seasoning, oil, and water.

Step 2 Thoroughly mix in lamb, making sure to coat the meat. Let marinate on counter for 30 min.

Step 3 Divide meat evenly and skewer.

Step 4 Cook on grill or grill pan over medium-high heat. Medium rare should take about 2 min. per side. Test for desired doneness by gently pressing on the meat.

Step 5 Remove from heat and set aside to rest.

Step 6 Meanwhile, cut mint into long, thin strips (or chiffonade) and cut limes into wedges.

Step 7 Just before serving, squeeze lime juice over top and sprinkle with mint and Maldon salt to taste.