Lamb and Olive Kebabs

Name: Lamb and Olive Kebabs
Yield: Makes 12 Skewers
Cuisine: Moroccan
Ingredients: 24 large pitted green olives (can be pimento-stuffed); 1 lemon; 1 teaspoon ground turmeric; 1½ teaspoons ground cumin; 1 teaspoon ground ginger; 1 teaspoon sweet Hungarian paprika; ¼ teaspoon freshly ground black pepper; 1 teaspoon salt; 1½ teaspoons ground coriander; 1 pound boneless lamb sirloin, trimmed and cut into 24 cubes; ⅓ cup olive oil

Preparation info

Makes
12
Skewers

Difficulty
Easy

Appears in

Gourmet Game Night

By Cynthia Nims

Published 2010

About

Inspired by the traditional flavors of a Moroccan tagine, these small kebabs are packed with robust character—just the thing to add some spice to your evening’s games, which may manifest in a boisterous charades performance or a daring Stratego strategy. You can broil the skewers as well, 3 to 4 minutes per side.

Ingredients

1 lemon
24 large pitted green olives (can be pimento-stuffed)
1½ teaspoons

Africa
Morocco
Starter
Dinner
Gluten-free
Spicy
Mediterranean

Method

Peel strips of zest from the lemon and set aside. Squeeze the juice and put it in a small bowl. Add the olives and toss to coat. Set aside while you prepare the kebabs, stirring occasionally.

Combine the cumin, coriander, ginger, turmeric, paprika, salt, and pepper in a bowl. Stir to evenly mix, then stir in the olive oil and lemon zest. Add the lamb pieces, stir to coat, and refrigerat