These Moroccan-inspired lamb kebabs blend warm spices with fresh, bright flavours for a meal that’s both satisfying and refreshing. The recipe takes a slightly different approach from traditional kebabs – instead of grilling raw meat on skewers, we roast a whole leg of lamb first, then slice it thinly to serve with flatbreads and fresh accompaniments.
The rose harissa marinade is key to this dish. It infuses the lamb with gentle warmth and complex flavour as it roasts. Rose harissa has a lovely floral note that sets it apart from regular harissa, but either will work well. The preserved lemons add a distinctive tangy depth that cuts through the richness of the meat.
As the lamb roasts, the outside develops a flavourful crust while the inside remains tender and juicy. Slicing it thinly against the grain gives you perfect strips for filling the flatbreads.
The yogurt dip brings everything together with its cooling effect from mint, parsley and dill. It balances the spiced meat beautifully. The fresh salad components – particularly the pomegranate seeds – add texture and bright bursts of flavour that complement the warm flatbread and meat.
This recipe offers plenty of room for adjustment based on what you have available. The flatbreads can be shop-bought or homemade. You can dial the spice level up or down by adjusting the amount of harissa in your marinade.
What makes these kebabs special is the contrast between the warm, tender lamb and the cool, crisp accompaniments. It’s a balanced meal that hits all the right notes – spicy, tangy, fresh and satisfying – without requiring advanced cooking skills or hard-to-find ingredients.
Moroccan Roast Lamb Kebabs with Citrus Mint Yogurt
Ingredients
- 4 large spring onions, cut in half
- 1 bulb garlic, cut in half
- 80ml olive oil
- 80ml rose harissa
- 1 leg of lamb (approximately 2kg)
- 2 preserved lemons, cut in half
- Bunch of mint (half roughly chopped for marinade, half reserved for yogurt and garnish)
- 3 large tomatoes, diced
- 1 cucumber, diced
- Seeds from 1 pomegranate
- 1 iceberg lettuce, shredded
- 6 flatbreads or pita bread
- 250ml Greek yogurt
- 1 tbsp fresh parsley, finely chopped
- 1 tbsp fresh dill, finely chopped
- Small red onion, sliced
- Juice of 1 lemon
- Salt to taste
Directions
- In a large food bag, place the spring onions, garlic, olive oil, rose harissa, half the mint (roughly chopped) and preserved lemons.
- Make several deep cuts in the meat with a sharp knife then add to the marinade bag, mix well and refrigerate overnight.
- When ready to cook, bring the lamb to room temperature and then tip the entire contents of the marinade bag into a roasting tin.
- Preheat the oven to 160°C.
- Cover the roasting tin loosely with foil and roast in the preheated oven for 1 hour.
- Remove the foil, baste the lamb with the juices, and return to the oven for another 30-45 minutes until the meat is tender but still slightly pink in the centre. For a more well-done roast, add an additional 15-20 minutes.
- Remove from the oven and let the lamb rest, covered with foil, for 20-30 minutes.
- While the lamb is resting, prepare the yogurt dip by combining the Greek yogurt, most of the remaining mint (finely chopped), parsley, dill, lemon juice, and salt in a bowl. Mix well and refrigerate until ready to serve.
- Prepare the salad ingredients by placing the shredded lettuce on a serving platter, topped with diced tomatoes, red onion, cucumber, and pomegranate seeds.
- Once rested, thinly slice the lamb.
- Warm the flatbreads or pita bread either in the oven, under the grill, or in a dry frying pan.
- To assemble each kebab: lay a flatbread on a plate, add a generous layer of the salad mixture, top with slices of the roast lamb, and finish with a dollop of yogurt dip.
- Sprinkle with the remaining fresh mint and serve immediately.
