Lamb Kebabs with Charmoula Citrus Dressing

This image courtesy of Andre Baranowski

This versatile marinade is also good on a butterflied leg of lamb and lamb chops. Serve with couscous.


Cooking Methodbroiling, grilling


Total Timehalf-day

OccasionCasual Dinner Party, Family Get-together

Recipe Coursemain course

Dietary Considerationdiabetic, egg-free, gluten-free, kosher, lactose-free, low carb, peanut free, soy free, tree nut free



Taste and Textureherby, meaty, smoky, spiced, tangy

Type of Dishskewer


  • 2 pounds leg of lamb, trimmed of excess fat and sinews, cut into 1½- to 2-inch pieces
  • 1 small onion, roughly chopped
  • 1 cup charmoula citrus dressing made with lemon juice
  • Olive oil
  • Sea salt and freshly ground black pepper
  • Lemon wedges, for garnish


  1. Put the lamb in a nonreactive container. Combine the onion and charmoula citrus dressing in a blender and puree. Pour this mixture over the meat and toss well to cover. Marinate overnight in the refrigerator or at room temperature for a few hours, or both. Bring to room temperature before broiling or grilling. Preheat a broiler or a gas grill or make a charcoal fire. Thread the meat on 4 metal skewers. Brush with olive oil and sprinkle with salt and pepper. Broil or grill the meat to the desired degree of doneness, turning once, 8 to 10 minutes for medium rare. Serve immediately with lemon wedges.


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