Moroccan Lamb Kebabs with Warm Chickpea Salad

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recipe by Cormac Walsh

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

All the mouth-watering flavours of Morocco in less than 30 minutes. Lamb and cumin are a match made in heaven, and fragrant harissa takes this quick and tasty dish to the next level. The flavour-packed chickpea salad turns this into the perfect summer meal. Don’t forget to pre-soak your wooden skewers to prevent them from burning.

recipe updated Sep 14, 2020


  • Lamb leg icon
    Lamb leg
    1 (about 2.5 kg)
  • Red onion icon
    Red onion
    1 (about 135 g)
  • Cilantro icon
    ¼ cup (about 7.2 g)
  • Ground cumin icon
    Ground cumin
    1 tsp (about 2.1 g)
  • Ground coriander icon
    Ground coriander
    1 tsp (about 1.7 g)
  • Harissa icon
    2 tsp (about 12 g)
  • Olive oil icon
    Olive oil
    2 tbsp (about 27.3 g)
  • Cumin seeds icon
    Cumin seeds
    1 tbsp (about 6.3 g)
  • Fresh chili icon
    Fresh chili
    ½ (about 10 g)
  • Canned chickpeas icon
    Canned chickpeas
    400 g (about 1)
  • Salt icon
    1 pinch (about 0.38 g)
  • Black pepper icon
    Black pepper
    1 pinch (about 0.13 g)
  • Water icon
    1 tbsp (about 15 g)
  • Arugula icon
    40 g (about 1 ¾ cups)


  • kCook icon Grill
  • kCook icon Plate
  • kCook icon Large mixing bowl
  • kCook icon Frying pan
  • kCook icon Serving plate

Step preview

  1. Add lamb leg, ground cumin, ground coriander and harissa to a clean large mixing bowl
  2. Toss well until coated
  3. Assemble then set aside
  4. Transfer content of large mixing bowl to plate
  5. Add olive oil to a clean frying pan
  6. Heat in frying pan - medium heat
  7. Cook red onion in the frying pan
  8. Add cumin seeds and fresh chili to the frying pan
  9. Cook - approx 1 min
  10. Add canned chickpeas and cilantro to the frying pan
  11. Cook - approx 2 min
  12. Add salt and black pepper to the frying pan
  13. Set aside
  14. Cook meat completely until golden brown - approx 8 min, medium-high heat
  15. Add water to the frying pan
  16. Toss with arugula
  17. Transfer content of frying pan to serving plate
  18. Top meat with serving plate
  19. Serve immediately
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