snack

Moroccan Lamb Kofta Skewers with Spiced Apricot Glaze

Name: Moroccan Lamb Kofta Skewers with Spiced Apricot Glaze
Ingredients: 4 oz (113 g) Lamb shoulder, boneless, trimmed and cut into 1-inch cubes; 0.25 oz (7 g) Yellow onion, finely chopped; 0.1 oz (3 g) Garlic, minced; 0.25 tsp Ground ginger; 0.25 tsp Ground cinnamon; 0.25 tsp Ground turmeric; 0.25 tsp Cumin seeds, toasted and ground; 1 pinch Saffron threads, steeped in 2 tbsp warm water; 0.5 oz (14 g) Diced tomatoes, canned, undrained; 0.5 oz (14 g) Dried apricots, halved; 0.5 tsp Olive oil; 1 oz (28 g) Cooked quinoa; 0.1 oz (3 g) Blanched slivered almonds; 0.125 tsp Salt; 0.125 tsp Black pepper

Nutrition

383.8

kcal

Calories

Protein

18.4

Carbs

24.6

Fat

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Ingredients(15)

Lamb shoulder, boneless, trimmed and cut into 1-inch cubes4 oz (113 g)

Yellow onion, finely chopped0.25 oz (7 g)

Garlic, minced0.1 oz (3 g)

Ground ginger0.25 tsp

Ground cinnamon0.25 tsp

Ground turmeric0.25 tsp

Cumin seeds, toasted and ground0.25 tsp

Saffron threads, steeped in 2 tbsp warm water1 pinch

Diced tomatoes, canned, undrained0.5 oz (14 g)

Dried apricots, halved0.5 oz (14 g)

Olive oil0.5 tsp

Cooked quinoa1 oz (28 g)

Blanched slivered almonds0.1 oz (3 g)

Salt0.125 tsp

Black pepper0.125 tsp

Instructions

In a bowl, combine the lamb cubes with the finely chopped yellow onion, minced garlic, ground ginger, ground cinnamon, ground turmeric, and ground cumin. Season generously with salt and black pepper. Mix well to ensure the lamb is evenly coated.

Thread the seasoned lamb cubes onto skewers. If using wooden skewers, soak them in water for at least 30 minutes beforehand to prevent burning.

In a small saucepan, combine the steeped saffron water, diced tomatoes, halved dried apricots, and 0.5 tsp olive oil. Simmer over medium-low heat for about 5-7 minutes, stirring occasionally, until the apricots have softened and the sauce has thickened slightly. This forms your spiced apricot glaze.

Heat a grill pan or outdoor grill to medium-high heat. Lightly oil the grill grates.

Grill the lamb skewers for 8-12 minutes, turning occasionally, until the lamb is cooked to your desired doneness and has a nice char. For medium-rare, aim for an internal temperature of 135°F (57°C).

During the last 2 minutes of grilling, brush the lamb skewers generously with the spiced apricot glaze.

Serve the Moroccan Lamb Kofta Skewers immediately over a small bed of cooked quinoa. Garnish with blanched slivered almonds and fresh cilantro.