Brochettes of Lamb with Cumin and Moroccan Maakouda

Lamb skewers are perfect party finger food!


  • 500 g diced shoulder of lamb
  • peanut oil
  • salt, pepper, cumin
  • 400 g shallots
  • 100 g mushrooms
  • 2 red peppers
  • 2 cloves of garlic
  • 1 kg potatoes
  • 1 teapoon of paprika
  • 1 tsp ground cumin
  • 3 crushed garlic cloves
  • splash of olive oil
  • chopped fresh coriander
  • pinch of saffron
  • 4 eggs
  • little flour
  • salt
  • oil for frying
  • metal or wooden skewers


  1. Begin by mixing the lamb in a large bowl with peanut oil, crushed garlic, tablespoon of cumin, salt and pepper. Leave to marinate for 2 hours.
  2. Cook the potatoes until done, leave to cool, then peel and crush in a bowl. Add the ingredients -paprika, cumin, garlic, the beaten eggs, olive oil, coriander, saffron and flour to bind. Roll into little balls or quenelle with a spoon and fry in boiling oil until golden.
  3. Meanwhile skewer the meat alternating the cubed of meet with the shallots sliced in half, diced peppers and mushrooms if desired.
  4. Grill on a high heat (or barbecue) and serve with the potatoes.
  5. If using wooden skewers plunge these in water first before putting the meat and other ingredients on them.


Use your RTE ID to Join

  • Upload your style photos
  • Create and save recipes
  • Review and Comment
  • Have your say
help Whats this?
Don't have an RTE ID? register