Dinner Party · Moroccan
Lamb Mechoui Skewers
Lamb tenderloin cubes marinated in cumin and garlic, charred over high heat to replicate the flavor of traditional slow roasting.
Why This Works
The onion juice in the marinade acts as a natural tenderizer for the lean lamb.
The Upgrade
Serve with a side of harissa-infused yogurt for a spicy, creamy contrast.
Chef's Secret
Michelin TechniqueUse metal skewers to conduct heat through the center of the lamb, ensuring perfectly even internal cooking.
Ingredients
Total time including resting: 35 min
Directions
Whisk together cumin, garlic, oil, paprika, salt, turmeric, lemon juice, and grated onion in a bowl.
3 minToss the lamb cubes in the marinade and let sit for 10 minutes to absorb flavors.
10 minThread the lamb onto metal skewers, leaving a tiny gap between pieces for even airflow.
5 minHeat a heavy cast-iron grill pan over high heat until smoking.
5 minSear skewers for 3-4 minutes per side until deeply caramelized and brown-crusted.
8 minRest the meat for 4 minutes to ensure internal juices redistribute.
4 minSprinkle with fresh parsley before serving hot.
Wine Pairing
Grenache Syrah Mourvèdre
Red Wine
The BottleE. Guigal Châteauneuf-du-Pape
The warm, spice-forward profile of GSM blends is classic with charred lamb. Its ripe fruit character balances the smoke from the grill while providing the weight necessary for the tenderloin.
Nutrition per Serving
390
calories
42g
protein
3g
carbs
24g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Harissa Carrots
Sauté sliced carrots with a touch of harissa paste for a spicy, tender vegetable side that matches the Moroccan theme.
Ingredients
Directions
Heat the olive oil in a wide stainless steel skillet over medium-high heat.
Add the sliced carrots in a single layer and sear until golden brown, approximately 6 minutes.
Whisk the harissa paste, honey, and salt together in a small bowl.
Reduce heat to medium and pour the harissa mixture over the carrots, tossing constantly until evenly glazed and tender, about 4 minutes.
Transfer to a serving dish and finish with a garnish of fresh cilantro.
Side Dish
Minted Couscous
Fluff couscous with fresh mint to provide a light, fragrant starch that complements the smoky lamb.
Ingredients
Directions
Place dry couscous in a heat-proof glass bowl.
Pour boiling liquid over the couscous, cover tightly with plastic wrap, and let stand for 5 minutes.
Remove plastic and fluff grains thoroughly using a fork to ensure a light, airy texture.
Fold in the olive oil, kosher salt, and black pepper until fully incorporated.
Gently fold in the fresh mint and lemon zest just before serving.
Plate immediately alongside the lamb skewers to maintain the vibrant herbal aromatics.
Member Reviews
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Loved the short ingredient list. Everything was already in my pantry.