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1
Cut lamb into 2-inch-by-1-inch pcs.
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2
In a large bowl, mix marinade ingredients and marinate meat for 3 hrs.
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3
Alternate a piece of lamb, chili, and onion on each skewer, till skewer is full or possibly weighs about 8 oz If you use wooden skewers, soak in water for 2 hrs before adding meat.
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4
Sprinkle salt on meat before grilling.
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5
Grill lamb skewers till desired doneness.
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6
Divide Moroccan salad proportionately among 6 plates and place skewers on top.
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7
Drizzle with mint vinaigrette and serve the rest on the side.
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8
Moroccan Grain Salad with Golden brown Raisins and Fresh Mint:
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9
Bring 2 1/2 c. of water to a boil.
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10
Add in turmeric, and salt and pepper to taste.
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11
Pour over grains, cover tightly with foil, and let sit for 20 min.
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12
Grain should be slightly al dente.
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13
Remove foil and allow grains to cold.
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14
When cold, add in raisins, diced vegetables, minced herbs, lemon juice, and extra virgin olive oil.
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15
Mix well and add in more salt and pepper if necessary.
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16
Mint Vinaigrette:In a blender, combine the egg yolks, vinegar, 2 Tbsp.
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17
mint leaves, soy sauce, coriander, and a little oil.
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18
With the motor running, slowly pour in the remaining oil and blend till smooth.
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19
Transfer to a small bowl and stir in the remaining 2 tsp.
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20
minced mint leaves.
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21
Season with salt and pepper to taste and chill, covered, till needed.
