Lamb Kabobs with Nile Moon Marinade and Moroccan Mint Sauce

Serves 6-8

Ingredients:

3 pounds of top round Lamb cut into 1-2 inch cubes
1 tablespoons of Nile Moon Rub
1/4 cup of olive oil
2 cups of Greek yogurt
1/4 cup of tahini paste (optional)
1 teaspoon of kosher salt
3 garlic cloves minced
1 packet of skewers soaked
1/2 cup of chopped fresh mint
1 or two lemons
1 more tablespoon of Nile Moon Rub

Preparation:

Marinade:  In a large bowl mix 1 tablespoons of Nile Moon Rub, 1 cup of yogurt, 1/4 cup of olive oil, 1/4 cup of tahini paste, kosher salt and garlic and juice of 1 lemon.  Add your lamb, toss well, cover and marinate overnight (refrigerated) or at least 4 hours.  1 hour before you cook it remove it from fridge so it can come to room temperature.

Preheat oven to 350F
Skewer the lamb and sprinkle with 1 tablespoon of Nile Moon before it hits the grill.  Cook for about 10-15 minutes turning every 3min.
On a sheet pan place them in the oven for about 5-10 min if the Lamb is still raw.

 

Moroccan Mint Yogurt Sauce

Mix 1 cup of Greek yogurt with 1 tablespoon of Nile Moon, pinch of salt, chopped mint, juice of 1/2 lemon.