Spiced Moroccan Kebabs Recipe

Name: Spiced Moroccan Kebabs
Yield: 4 servings
Cuisine: American
Ingredients: 1 1/2 cups Israeli couscous; 2 tablespoons fresh lemon juice; 3/4 teaspoon pimenton de la Vera (smoked paprika); 6 tablespoons extra-virgin olive oil; 1/2 cup minced red onion; 6 tablespoons chopped parsley; 6 tablespoons chopped cilantro; 1 1/2 teaspoons kosher salt, plus more for seasoning; Pepper; 1 1/2 pounds ground lamb or beef; 4 garlic cloves, minced; 2 tablespoons ras el hanout North African spice blend (see Note); Lemon wedges, for serving

Servings: persons

1 1/2 cups Israeli couscous
2 tablespoons fresh lemon juice
3/4 teaspoon pimenton de la Vera (smoked paprika)
6 tablespoons extra-virgin olive oil
1/2 cup minced red onion
6 tablespoons chopped parsley
6 tablespoons chopped cilantro
1 1/2 teaspoons kosher salt, plus more for seasoning
Pepper
1 1/2 pounds ground lamb or beef
4 garlic cloves, minced
2 tablespoons ras el hanout North African spice blend (see Note)
Lemon wedges, for serving

1
Preheat the oven to 425.
2
In a large saucepan of salted boiling water, cook the couscous until al dente, about 8 minutes.
3
Drain, then transfer to a large bowl.
4
Add the lemon juice, paprika, 1/4 cup each of the olive oil and onion and 2 tablespoons each of the chopped parsley and cilantro.
5
Season with salt and pepper and toss to coat.
6
Transfer to a serving platter, cover and keep warm.
7
Meanwhile, in another large bowl, combine the meat, garlic and ras el hanout with the 1 1/2 teaspoons of salt and the remaining onion, parsley and cilantro.
8
Season with pepper and gently mix until well combined.
9
Form the meat into 12 ovals about 3 inches long.
10
In a large cast-iron skillet, heat the remaining 2 tablespoons of olive oil.
11
Add the kebabs and cook over moderately high heat, turning, until browned all over, 3 to 4 minutes.
12
Transfer to the oven and bake for about 8 minutes, until cooked through.
13
Arrange the kebabs on top of the couscous and serve with lemon wedges.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 cups Israeli couscous, 2 tablespoons fresh lemon juice, 3/4 teaspoon pimenton de la Vera (smoked paprika), 6 tablespoons extra-virgin olive oil, and more.

Yes, Spiced Moroccan Kebabs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spiced Moroccan Kebabs

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