Moroccan Lamb Kebabs & Bacon Dates
The spicy kick of harissa, fuses with the creaminess of yoghurt, and the Moroccan rub adds that extra taste boost.
- Makes : 6 |
- Difficulty: easy
- Prep Time : 45 mins |
- Cook Time : 15 mins
1 C (250 ml) double cream yogurt
2 – 4 teaspoons of harissa paste
(depending on how spicy you like it)
1 kg lamb, cubed
NoMU Moroccan Rub
1 packet streaky bacon (12 pieces)
24 dates, pitted
wooden skewers, soaked in water for 1 hour
Start by mixing the yogurt with the harissa paste, until you are happy with the flavour and spiciness.
Cut the twelve rashers of bacon in half across the width so you have twenty-four pieces. Wrap the dates in the bacon and set aside.
The order of the kebab will be two pieces of lamb and then a bacon date – repeat until the skewer is full (if there are leftover bacon dates, make a full skewer using them). Once the kebabs are ready, season liberally with the Moroccan rub, and then baste with the yoghurt marinade.
Retain some of the harissa yoghurt to use as a dipping sauce. Braai the kebabs slowly over medium-hot coals; baste each time you turn, until you’ve got good caramelisation and the lamb is cooked to your liking.
Serve with the extra harissa yoghurt.
Devil’s Peak Woodhead Amber Ale
Just by looking at the dark amber colour of this beer you know you’re in for a robust ride. It’s full-bodied, with a caramel richness that plays well with the spicy caramelised crust on the lamb kebab. The sweetness of the bacon dates complements the sweetness of the malt and finishes with a hoppy zing.