Moroccan Lamb and Vegetable Kebabs, perspective

It looks nice to have the meat and vegetable on the same skewers – and you can do that if you partially pre-cook the vegetables.

I can’t be bothered.

Plus, I prefer to (have mon mari) do it all on the grill, and, as the different foods have different cooking times, I arrange them on the skewers accordingly.

Serve with fragrant Basmati rice or simple couscous.

Moroccan Lamb and Vegetable Kebabs

Total time: 45 minutes

Ingredients:

  • lamb shoulder, 14oz  (420gr), cut into 1 1/2″ (3.75cm) pieces
  • 1 red bell pepper, cut into 1 1/2″ squares
  • 1 sweet onion, cut into wedges
  • 1 medium zucchini (courgette), cut into rounds 1/2″ thick
  • 8 – 12 mushrooms, large enough to be skewered, cleaned, stems removed
  • 8 large cherry tomatoes
  • 6 – 8 skewers
  • Marinade:
  • 3 tbs olive oil
  • 2 tbs red wine vinegar
  • 2 tbs sherry
  • 1 tbs soy sauce
  • 2 cloves garlic, minced
  • 1 tbs minced, fresh ginger
  • 1 tsp paprika
  • 1/2 tsp cumin

Lamb Kebabs

Instructions:

  • Soak wooden skewers.
  • In large, deep bowl whisk together all ingredients for marinade.
  • Cut meat and add to the marinade; let marinate for 20 – 30 minutes or up to 4 hours.
  • As you cut the vegetables, add them to bowl with meat/marinade and stir to coat.
  • Thread meat, mushrooms and tomatoes on 2 – 3 skewers, alternating.
  • Thread peppers, onions and zucchini on 2 – 3 skewers, alternating.
  • Cook vegetable skewers on barbecue grill over direct heat for 10 – 15 minutes, turning once.
  • When vegetables start to brown move to indirect heat and cook for another 5 – 10 minutes.
  • When you move the vegetable skewers, start to cook meat skewers over direct heat.
  • Cook until meat is done to your liking.  We cooked ours for about 8 minutes, turning once.

Print Recipe

We had our house renovations put into perspective last night.

We were invited to a dinner and to ‘view the rubble’.

First, a clarification: our hosts have temporary housing. There’s a motor-home with a bedroom and pantry attached, as well a large platform for an outdoor TV room, grilling area and dining room, Hawaii-style. They weren’t living in a tent and we did have a proper table for a proper dinner.

The toys: he has his very own backhoe and front-end loader / forklift combo.

Mon mari was jealous.

The project: the place hadn’t been lived in for years. It was the usual long building consisting of a barn, house and outbuildings, all connected and under one roof.  The property was owned by 3 brothers (as is typical when a property is inherited under Napoleonic law).

One brother wanted to sell, one refused to sell and one didn’t care.

The one who wanted to sell (so the story goes) got fed up with the other two, came in with heavy equipment and took his third out of the middle – hauling off the beams and stones.

Needless to say, this caused the walls and roof of the remaining structures on either side to collapse. Not completely, of course… These are old, 2-foot thick walls so the damage to the walls was just near the destruction. More of the roof collapsed but there was still a roof over one end.

That’s the end he started working on.

Of course, before he could start actual construction he had to do some prep work.

He filled in a cow pond, dug out the accumulated dirt and crap by the barn, built a very long driveway, built walls, leveled the ground around the building, put up some structures to store his tools and use as workrooms, brought in the electricity, sorted the fallen stones so they could be used to rebuild the walls….

I could go on, but you get the idea.

They bought the property 5 years ago and are just about ready to start the actual construction.

I can’t describe it all and I took no photos….

But, trust me on this: they have not been slacking off for the last 5 years.

Mon mari was not jealous.

Makes our place look like a walk in the park.

If you want nutrition information, try this site: Calorie Count

6 thoughts on “Moroccan Lamb and Vegetable Kebabs, perspective”

  1. LOL Katie on the reno job … I thought my DH was slow in doing stuff – but this one gets an award – and hope they one day achieve their dreams. I know we’ve been eyeing property in Spain – and the Napoleonic bit seems to be similar there as well – for purchasing a foundation (that HAS to remain part of the renos – it cannot be removed). So far, we find owning the sailboat – also a reno job – as it’s a boat from the 80’s – a less expensive option … for now. Tho’ after reading an article about Gascony – I’m having thoughts about France … again … I mean I do live in Quebec – je parle un petite francais (just wave your hands when you’re stuck – they get you – or say “zut alors je suis stupid anglais person”)..
    Anyway, the meal sounds absolutely DELICIOUS – as usual – your recipe posts and stories just make me have a good giggle here in Pierrefonds (beautiful sunny day, temps a comfortable 20C).

  2. 5 years of winters; I’ll keep Hawaii and al fresco dining. Too bad about not having photos. Hope you go back some day with a camera. Very curious I am.

  3. Kate, better them than me!

    Ina, it’s a huge project – the wife is still working so she gets away every week.

    Zoomie, I can’t even imagine what it’s going to be like… but I don’t think it could ever be that wonderful LOL

    Anna, I think Napoleonic law is most of Europe – and it is in Spain. I remember the 1 wall rule for building. Gascony is nice – Armagnac is there LOL

    Phoenicia, it reminded me of your place… a little. Don’t think I’ll accept any winter invitations ‘-))

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