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Horizontal image of two meat kebabs dried with yogurt sauce on a white plate, with more skewers next to them.

Moroccan Lamb Kebabs

  • Author: Meghan Yager
  • Total Time: 25 minutes
  • Yield: 6-8 servings 1x


These juicy marinated Moroccan lamb kebabs are proof that grilled meat on skewers always makes for a wonderful snack or centerpiece of a meal.


  • 1 cup plain yogurt
  • 2 cloves garlic, minced
  • Zest of 1/2 lemon (about 1 1/2 teaspoon)
  • Juice of 1/2 lemon (about 2 tablespoons)
  • 1/2 cup chopped fresh mint 
  • 4 1/2 teaspoons ras el hanout
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 3 pounds lamb, cubed (lamb shank or neck are best)
  • Bamboo skewers


  1. Add yogurt, garlic, lemon zest, lemon juice, mint, ras el hanout, salt, and black pepper to a small bowl. Stir until combined. 
  2. Transfer half of the yogurt mixture to a large resealable bag. Cover the bowl with plastic wrap and place it in the refrigerator until ready to serve.
  3. Add cubed lamb to the bag and seal. Move the lamb around in the bag with your hands to coat it evenly in the marinade mixture. Refrigerate for 2-4 hours.
  4. Soak skewers in cold water for 30-60 minutes before you plan to cook.
  5. Preheat grill to medium heat (about 325-350˚F). Remove meat from marinade and thread onto skewers. Discard the bag and any marinade that remains.
  6. Grill for 3-5 minutes per side, until browned and cooked through. 
  7. Drizzle meat with the refrigerated yogurt mixture that you reserved before serving.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Lamb
  • Method: Grilling
  • Cuisine: Kebabs

Keywords: lamb, kebab, Moroccan, ras el hanout