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Moroccan-style Lamb Kebabs

Serves 8


  • 1.5kg lamb fillets, cubed
  • 2 red capsicum, cubed
  • 2 green capsicum, cubed
  • 500g Australian natural yogurt
  • 2 cloves garlic, crushed or 1/2 tablespoon crushed garlic
  • 1 tablespoon grated ginger
  • 1 teaspoon paprika
  • 1/2 tablespoon turmeric
  • 1/2 tablespoon ground coriander
  • couscous, for serving
  • pita bread, for serving
  • mixed lettuce leaves
  • 2 tomatoes, cut into wedges
  • kalamata olives
  • 1/2 cucumber, cut into sliced
  • 100g Australian feta cheese, cut into cubes
  • 2 tablespoons choice of salad dressing (eg. French or Italian)
Download Recipe (PDF)


  1. 1. Soak wooden skewers in water for 15 minutes.
  2. 2. Arrange lamb and capsicum alternately onto skewers and place in a dish.
  3. 3. Mix yogurt, garlic, ginger, paprika, turmeric and coriander together until smooth. Transfer 1/2 the mixture to a jug, cover and refrigerate until required.
  4. 4. Coat the kebabs in remaining yogurt mixture, turning to ensure all sides are coated. Cover and refrigerate kebabs until required.
  5. 5. Panfry or barbeque kebabs until done to your liking. Serve with Greek Salad, couscous and reserved yogurt sauce and pita bread.
  6. GREEK SALAD: Place all ingredients into a large bowl . Drizzle with dressing and toss gently.
  7. COUS COUS: Prepare according to directions on packet.
  8. PITA BREAD: Warm in oven for 5-10 minutes prior to serving.


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