Saturday, May 31, 2014

Widely sold as streed food with Maroccan bread, these spicy lamb kebas are also often served as a little dish. The meat is cut intoo small cubes and marinated before being threaded onto bamboo or metal skewers and grilled.

Serves: 4
Prep. Time: 30 min
Cooking Time: 10 min

  • 750 gram boneless leg of lamb
  • 1 onion, grated
  • 1 teaspoon paprika poeder
  • 1 teaspoon ground cumin
  • 2 tablespoons finely chopped flat-leaf parsley
  • 60 ml olive oil
  • salt to taste
  • black pepper to taste
Harissa and tomato sauce
  • 2 tomatoes
  • ½ onion, grated to give 2 tablespoon
  • 1 tablespoon olive oil
  • 1 teaspoon harissa
  • ½ teaspoon sugar
  • ½ teaspoon salt
  1. Soak 8 bamboo skewers in water for 2 hours, or use metal skewers.
  2. Do not trim the fat from the lamb.
  3. Cut the meat into 3 cm cubes and put in a bowl.
  4. Add onion, paprika, cumin, parsley, olive oil and generous grind of black peper.
  5. Toss well to coat, then cover and marinate in the refrigerator for at least 2 hours.
  6. To make the harissa and tomato sauce, halve the tomatoes horizontally and squeeze out the seeds.
  7. Coarsely grate the tomatoes into a bowl down to the skin, discarding the skin.
  8. In a saucepan, cook the onion in the olive oil for 2 minutes, stir in the harissa or cayenne pepper, and add the grated tomatoes, sugar and ½ teaspoon salt.
  9. Cover and simmer for 10 minutes, then remove the lid and simmer for a further 4 minutes, or until the sauce reaches a thick, pouring consistency. Transfer to a bowl.
  10. Thread the lamb cubes onto the skewers, leaving a little space between the meat cubes.
  11. Heat the barbecue grill to high and cook for 5-6 minutes, turning and brushing with the marinade (Alternatively, cook in a chargrill pan or under the grill).
  12. Serve the kebas with the sauce.


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