These lovely lamb brochettes offer an incredibly authentic taste of Morocco will be the star of any summer spread.
Marinate the lamb up to 8 hours or at least 30 minutes in advance. Combine the diced leg steaks with the cumin, paprika, onion, olive oil and 2 tablespoons chopped parsley in a non-metallic dish. Cover and chill until needed. Meanwhile, if using wooden rather than metal skewers, soak them in plenty of cool water for at least 30 minutes, to prevent them scorching.
Make the tomato salad by tossing the tomatoes with the sliced red onion, olive oil and lemon juice. Season to taste with salt and pepper. Make the couscous salad by folding the chickpeas through the couscous.
Thread the marinated lamb onto 8 skewers (soaked as in step 1 and drained, if wooden), pushing the cubes together quite tightly. Season well with salt and pepper. Place a griddle or frying pan over a high heat until smoking. Chargrill the skewers, in two batches if necessary, for 1-2 minutes on each side, until very well coloured all over.
If cooking on a barbecue place on the barbecue on a medium/high heat. Cook for 6-8 minutes; turning regularly until they are cooked through and well coloured all over. Serve with the couscous and tomato salads, scattered with the remaining tablespoon of chopped parsley.
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