Moroccan Lamb Kabobs

Mouthwatering lamb kabobs are the foundation of any Moroccan feast, but you can also make these with chicken, beef or pork

Kabobs are a savoury staple of many Middle Eastern and Mediterranean cuisines

Bring the flavours of the Mediterranean into your kitchen with a delicious Moroccan-inspired feast. First course: succulent lamb kabobs

Now that spring has sprung, it’s tempting to think about exotic, warm-weather foods, like the incredible menus of Morocco.

You can put together an easy and delicious Moroccan feast in your own kitchen (for more Moroccan dishes, try a Moroccan vegetable couscous or honey-drenched fruit rolls for dessert).

Let’s begin with a staple of many Middle Eastern and Mediterranean cuisines, the savoury kabob.

Lamb Kabobs

You can use chicken, beef or pork instead of lamb, if you prefer. I like to use a ready-made Moroccan rub, as it takes all the guesswork out of creating a perfect seasoning.


  • 2 pounds cubed lamb
  • ½-1 cup Côte d’Azur Moroccan rub
  • Juice of 2 lemons
  • ½ cup each chopped fresh mint, cilantro and parsley
  • Wooden skewers (soaked in water for 1 hour)
  • Pita bread


  1. Have your butcher trim and cut lamb into ¾-inch pieces.
  2. Rub Moroccan-flavoured rub into meat until well coated.
  3. Thread lamb onto skewers and grill until lamb is cooked to your liking.
  4. Transfer lamb skewers to a serving plate, add a good squeeze of fresh lemon juice and top with a generous sprinkle of the mixed fresh herbs.
  5. Serve hot with warm pita bread.

Serves 4-6.

Listen to Caren McSherry Thursdays between 11 a.m. and 11:40 a.m. on CKNW 98.

Originally published in TVW. For daily programming updates and on-screen Entertainment news, subscribe to the free TVW e-newsletters, or purchase a subscription to the weekly magazine.