Moroccan Lamb Kebabs

Moroccan lamb kebabs with homemade pitta (a la Paul Hollywood), homemade tzatziki, pomegranate, red onion, chilli sauce, white cabbage and lettuce. Bloody lovely

With a bit of planning you can cook both the pitta breads and the lamb for this recipe on the BBQ although I did the pitta breads in the oven this time.

The pittas aren't my recipe, they're from Paul Hollywood's excellent Bread programme. The recipe though is easy to follow and is on the BBC food website

As for the rest of this it is pretty easy.

Makes enough for 4 large pittas.



  • 1/2 a cucumber, diced into 1/2cm cubes
  • Natural yogurt, 3 tbsp
  • Fresh mint, chopped, 2 tbsp
  • Salt, 1 tsp
  • Garlic, crushed, 1 large clove


  • Partly chop the garlic and then crush with the salt to make a paste using the back of a cooks knife.
  • Add the garlic paste, yogurt, cucumber and mint to a bowl and mix.
  • Season to taste.

BBQ Lamb


  • 1/4 leg of lamb, butterflied, 1.5 inches thick.
  • Harissa spice mix, available from Cambridge market spice stall.


  • Rub the spice blend into the lamb and leave to infuse for 2 hours (or longer, overnight is good).
  • Get you BBQ as hot as it will go (at least over 250 centigrade on a Big Green Egg). Use a cast iron griddle.
  • Put the meat on the BBQ and cook for 4 mins each side to char the outside.
  • Turn down the BBQ and cook for 8 mins more each side at 190C for a rare centre. 

Moroccan Kebab


  • Tzatziki
  • BBQ Lamb
  • Moroccan pitta
  • Red onion, sliced thinly
  • White cabbage, sliced thinly
  • Lettuce. sliced thinly
  • Pomegranate seeds
  • Chilli jam/sauce


  • Open the pittas and spread with a layer of tzatziki.
  • Add sliced lamb.
  • Add all other ingredients to taste.

This has to be one of the tastiest kebabs I've had. The pomegranate seeds add a sour zing which compliments the lambAnd and make it look amazing. Your friends will be wowed. 

© Nic Williams 2014