Bring some Mediterranean flavor to the table with these delicious Moroccan Lamb & Beef Kabobs! Our kabobs are made with sirloin and lamb along with an assortment of diverse flavors that make this Moroccan dish an adventure on a plate.
Moroccan Lamb & Beef Kabobs Recipe
We recommend serving these Moroccan Beef Kabobs with tzatziki sauce, naan bread, a Greek salad, or simply turn them into lettuce wraps and enjoy!
Measurements with easy to follow printable directions are at the end of the post.
Ingredients:
- grass-fed ground sirloin
- ground lamb 80% lean 20% fat
- kosher salt
- ground black pepper
- cinnamon
- paprika
- cumin
- cayenne pepper
- yellow onion, minced or grated
- fresh parsley, chopped
- fresh cilantro, chopped
- fresh mint, chopped
Related Recipes: Moroccan Chicken Soup, Beef Stroganoff, Steak & Pepper Kabobs
Directions:
- Soak bamboo skewers in water until ready to use.
- In a large bowl, add all of the ingredients together, using hands mix until well blended. Cover and place in the refrigerator for 1 hour.
- Preheat gas grill (around 450-475° F) for the kabobs.
- Shape meat into cylinders. Gently push the skewer in the center of the meat.
- Grill for about 5 minutes on each side. It may be less or more cooking time, depending on grill temperature and meat thickness. Don’t overcook or they will be dry.
- Serve and enjoy!
Print the Moroccan Beef Kabobs below!
Moroccan Lamb & Beef Kabobs
Our kabobs are made with sirloin and lamb along with an assortment of diverse flavors that make this Moroccan dish an adventure on a plate.
Ingredients
1 lb grass-fed ground sirloin, 1 lb ground lamb 80% lean 20% fat, 1 1/2 tsp kosher salt, 1/2 tsp ground black pepper, 1 tsp cinnamon, 2 tsp paprika, 1 tsp cumin, 1/4 tsp cayenne pepper, 1 yellow onion, minced or grated, 1/4 c fresh parsley, chopped, 1/2 c fresh cilantro, chopped, 1 tbsp fresh mint, chopped
Instructions
Soak bamboo skewers in water until ready to use. In a large bowl, add all of the ingredients together, using hands mix until well blended. Cover and place in the refrigerator for 1 hour.Preheat gas grill (around 450-475° F) for the kabobs. Shape meat into cylinders. Gently push the skewer in the center of the meat. Grill for about 5 minutes on each side. It may be less or more cooking time, depending on grill temperature and meat thickness. Don’t overcook or they will be dry. Serve and enjoy!
Recipe Notes
We recommend serving these Moroccan Beef Kabobs with tzatziki sauce, naan bread, a Greek salad, or simply turn them into lettuce wraps.
These Moroccan kabobs (or kebabs) were a big hit with the family! Let us know if you make the recipe in the comments below.
You Are Also Going to Love:
Amy D says
I love these type of kabobs. I like the idea of combining the sirloin to lamb. I need to pin and try this recipe soon!
Shelly Peterson says
I have never had Lamb before but this looks good.