Lamb brochettes with grated beetroot & carrot salad

Lamb brochettes with grated beetroot & carrot salad

By
From
A Month in Marrakesh
Serves
4
Photographer
David Loftus

Ingredients

Quantity Ingredient
1/2 tablespoon ground cumin
1/2 tablespoon ground coriander
1/2 tablespoon chilli flakes
2 tablespoons extra-virgin olive oil
sea salt
freshly ground black pepper
600g lamb leg or shoulder, trimmed and cut into 5cm pieces
16 metal skewers

To serve

Quantity Ingredient
* cumin salt [rid:1555]

Method

  1. Put the cumin, coriander, chilli flakes and olive oil in a large bowl and mix well. Season with salt and pepper, then add the lamb and rub with the marinade ingredients until well coated. Cover with cling film and refrigerate for at least 30 minutes.
  2. Remove the marinated lamb from the refrigerator and thread onto 16 metal skewers, or wooden skewers soaked in water. Place the brochettes on a barbecue or cast iron griddle pan over a medium heat and cook, basting with a little olive oil and turning occasionally, for about 8–10 minutes, or until tender and cooked.
  3. To serve, divide the grated beetroot & carrot salad onto the plates. Add the lamb brochettes and sprinkle with cumin salt.
Tags:
Morocco
Moroccan
Marrakesh
Africa
African
North African
Month
A Month in Marrakesh
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