Recipe: Moroccan Lamb Skewers
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.
- 4 Tbsp. Marrakech Moroccan Spice
- 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 for sprinkling
In a bowl large enough to hold the meat, combine spice, oil, and water. Thoroughly mix in lamb, making sure to coat the meat. Let marinate on counter for 30 min. Divide meat evenly and skewer. 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. Remove from heat and set aside to rest. Cut mint into long, thin strips (or chiffonade) and cut limes into wedges. Just before serving, squeeze lime juice over top and sprinkle with mint and Maldon salt to taste.
Serve with a simple tomato and cucumber salad or couscous.