North African Lamb and Potato Kebabs

We parboiled the potatoes so they'd be done at the same time as the lamb cubes.

Yield: 8 servings (serving size: 1 1/2 kebabs)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 353
  • Calories from fat: 35%
  • Fat: 13.7g
  • Saturated fat: 5.2g
  • Monounsaturated fat: 6g
  • Polyunsaturated fat: 1g
  • Protein: 25.8g
  • Carbohydrate: 31g
  • Fiber: 3.9g
  • Cholesterol: 78mg
  • Iron: 3.7mg
  • Sodium: 360mg
  • Calcium: 46mg


  • 12 small red potatoes, halved
  • 1 tablespoon ground cumin
  • 1 teaspoon salt
  • 1 teaspoon ground ginger
  • 1 teaspoon dried oregano
  • 1 teaspoon ground turmeric
  • 2 teaspoons olive oil
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 3 garlic cloves, minced
  • 1 (2-pound) boneless leg of lamb, trimmed and cut into 48 cubes
  • 2 large onions, each cut into 12 wedges
  • Cooking spray


  1. Prepare grill.
  2. Place potatoes in a large saucepan, and cover with water; bring to a boil. Reduce heat; simmer 12 minutes or until tender. Drain and set aside.
  3. Combine cumin and next 8 ingredients (cumin through garlic); add lamb, tossing to coat. Cover and refrigerate 20 minutes.
  4. Thread 4 lamb pieces, 2 potato halves, and 2 onion pieces alternately onto each of 12 (12-inch) skewers. Place kebabs on a grill rack coated with cooking spray; grill 4 minutes on each side or until lamb reaches desired degree of doneness.
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