Algerian Lamb Skewers with Spices and Preserved Lemon
Algerian lamb skewers are the soul of outdoor meals and family celebrations. The meat marinates in a symphony of spices —cumin, paprika, coriander, ras el hanout— and a touch of preserved lemon that brings that characteristic tangy note. Wondering which spices are typical in Algerian cuisine? Ras el hanout, cumin and paprika are essential, along with coriander and preserved lemon. These skewers are easy to prepare and will take your taste buds on a journey. Ideal for a barbecue with friends, they are even better when marinated overnight. A delight to enjoy without moderation!
Ingredients
- lamb (shoulder or leg)800 g
- olive oil4 tbsp
- garlic3 cloves
- ground cumin1 tsp
- paprika1 tsp
- ground coriander1 tsp
- ras el hanout1 tsp
- preserved lemon1/2
- onion1
- fresh parsley1 bunch
- salt1 tsp
- black pepper1/2 tsp
Instructions
- 1
Cut the lamb into 3 cm cubes. Chop the garlic and onion. Chop the parsley. Cut the preserved lemon into small dice.
- 2
In a bowl, mix the olive oil, garlic, onion, cumin, paprika, coriander, ras el hanout, salt, pepper and preserved lemon. Add the meat and mix well. Marinate for at least 2 hours in the fridge (ideally overnight).
- 3
Preheat the grill or barbecue to high heat. Thread the meat cubes onto skewers, optionally alternating with onion pieces.
- 4
Grill the skewers for 10 to 12 minutes, turning regularly, until nicely browned and cooked to your liking.
- 5
Sprinkle with fresh parsley and serve immediately with Algerian bread and a salad.
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