Snack · Moroccan · 15 min
Moroccan Lamb Kefta Skewers with Apricot Glaze
- Calories
- 885
- Protein
- 39g
- Carbs
- 91g
- Fat
- 34g
Ingredients
- 5 oz (142 g) Lamb shoulder, boneless, trimmed and cut into 1-inch cubes
- 1 tbsp (8 g) Yellow onion, finely chopped
- 1/2 tsp (1.5 g) Garlic, minced
- 1/4 tsp (0.5 g) Ground ginger
- 1/4 tsp (0.6 g) Ground cinnamon
- 1/4 tsp (0.6 g) Ground turmeric
- 1/4 tsp (0.6 g) Cumin seeds, toasted and ground
- pinch Saffron threads, steeped in 2 tbsp warm water
- 1/4 cup (60 g) Diced tomatoes, canned, undrained
- 2 halves (10 g) Dried apricots, halved
- 1 tsp (5 g) Olive oil
- 1/4 cup (45 g) Cooked quinoa
- 1/4 tsp Salt
- pinch Black pepper
Method
- 01In a medium bowl, combine the lamb cubes, finely chopped yellow onion, minced garlic, ground ginger, ground cinnamon, ground turmeric, ground cumin, and steeped saffron with its water. Season with salt and pepper. Mix thoroughly to ensure the lamb is evenly coated with the spices.
- 02Thread the spiced lamb cubes onto small skewers. If using wooden skewers, soak them in water for at least 30 minutes beforehand to prevent burning.
- 03Heat 1 tsp of olive oil in a non-stick skillet or grill pan over medium-high heat. Once shimmering, add the lamb skewers.
- 04Sear the lamb skewers for 3-4 minutes per side, until browned and cooked through to your desired doneness. For medium-rare, aim for an internal temperature of 135°F (57°C). The lamb should be juicy inside with a nice crust.
- 05While the lamb is searing, gently warm the diced tomatoes and halved dried apricots in a small saucepan over low heat. This creates a quick, rustic glaze. Stir occasionally for about 3-4 minutes until the apricots soften slightly and the tomatoes are heated through.
- 06To serve, arrange the cooked quinoa on a small plate. Top with the lamb kefta skewers. Spoon the warm tomato and apricot mixture over the skewers.
- 07Garnish with fresh cilantro, if desired.
Cook it with the whole plan around it
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