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.
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
- Soak 8 bamboo skewers in water for 2 hours, or use metal skewers.
- Do not trim the fat from the lamb.
- Cut the meat into 3 cm cubes and put in a bowl.
- Add onion, paprika, cumin, parsley, olive oil and generous grind of black peper.
- Toss well to coat, then cover and marinate in the refrigerator for at least 2 hours.
- To make the harissa and tomato sauce, halve the tomatoes horizontally and squeeze out the seeds.
- Coarsely grate the tomatoes into a bowl down to the skin, discarding the skin.
- 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.
- 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.
- Thread the lamb cubes onto the skewers, leaving a little space between the meat cubes.
- 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).
- Serve the kebas with the sauce.