Tunisian Smoked Lamb Kebab with Preserved Lemon: A Delicious Recipe

Updated at: 09/05/2025

Transport your taste buds to the sun-drenched shores of Tunisia with this exquisite recipe for Smoked Lamb Kebab with Preserved Lemon. The smoky depth of the lamb, perfectly complemented by the bright, salty tang of preserved lemon, creates a flavor explosion that's both authentic and unforgettable. This isn't your average kebab; it's a culinary journey, a celebration of bold flavors and aromatic spices that will leave you craving more. Imagine succulent, tender lamb infused with the fragrant essence of smoke, each bite bursting with a complex interplay of salty, savory, and slightly sweet notes.

The secret lies in the careful preparation and precise smoking technique, ensuring the lamb remains juicy and incredibly flavorful. This recipe uses readily available ingredients and a straightforward method that even novice cooks can master. Ready to embark on this delicious adventure? Let's dive into the step-by-step instructions and create these unforgettable Tunisian Smoked Lamb Kebabs together.

Tools Needed

  • Oven
  • Braising dish
  • Nonstick pan
  • Bowl
  • Sieve
  • Smoker
  • Skewers

Ingredients

  • Lamb
  • Lemons
  • Coarse Salt
  • Coriander Seeds: 1 teaspoon
  • Black Peppercorns: 1 teaspoon
  • Bay Leaf
  • Dried Red Chili: 1
  • Onions
  • Garlic
  • Water or Lamb Stock
  • Potatoes: 400 grams
  • Fenugreek: 1/2 teaspoon
  • Oregano: 1 teaspoon
  • Cloves
  • Ketchup: 1 tablespoon
  • Cilantro

Step-by-Step Instructions

Step 1. Prepare the Preserved Lemons and Lamb Marinade

  • Wash lemons to remove wax. Slice lengthwise and then into quarters. Place four lemon slices into each quarter.
  • Mix coarse salt, coriander seeds, and black peppercorns in a dish. Arrange lemon slices in the dish, ensuring a snug fit.
  • Add bay leaf to the lemon mixture. Bake in the oven for four hours.
  • Clean the baked lemons, removing salt. Rub the lamb with some of the salt, lemon mixture, and spices.
Prepare the lemons: Wash lemons to remove wax. Slice lengthwise and then into quarters. Place four lemon slices into each quarter.Prepare the spice mixture: Mix coarse salt, coriander seeds, and black peppercorns in a dish. Arrange lemon slices in the dish, ensuring a snug fit.Bake the lemons: Add bay leaf to the lemon mixture. Bake in the oven for four hours.Prepare the lamb: Clean the baked lemons, removing salt. Rub the lamb with some of the salt, lemon mixture, and spices.
Prepare the Preserved Lemons and Lamb Marinade

Step 2. Braise the Lamb

  • Sear both sides of the lamb in a nonstick pan.
  • Transfer the seared lamb to a braising dish. Briefly sauté onions and garlic in the same pan to pick up residue. Add water or lamb stock, ground spices (coriander, peppercorns, bay leaf, chili), and the preserved lemon to the braising dish.
  • Bring to a boil, then reduce to a simmer until lamb is tender.
Sear the lamb: Sear both sides of the lamb in a nonstick pan.Braising the Lamb: Transfer the seared lamb to a braising dish. Briefly sauté onions and garlic in the same pan to pick up residue. Add water or lamb stock, ground spices (coriander, peppercorns, bay leaf, chili), and the preserved lemon to the braising dish.Simmer and braise: Bring to a boil, then reduce to a simmer until lamb is tender.
Braise the Lamb

Step 3. Prepare the Potatoes and Sauce

  • Strain the braising liquid, reserving the stock. Cube potatoes and simmer in the stock with a preserved lemon slice until tender.
  • Scrape the pulp from the cooked preserved lemons. Strain the potato cooking liquid and combine with the lemon pulp. Add spices (fenugreek, oregano, chillies, cloves). Simmer and reduce until thickened. Add ketchup at the end.
Prepare the potatoes: Strain the braising liquid, reserving the stock. Cube potatoes and simmer in the stock with a preserved lemon slice until tender.Make the sauce: Scrape the pulp from the cooked preserved lemons. Strain the potato cooking liquid and combine with the lemon pulp. Add spices (fenugreek, oregano, chillies, cloves). Simmer and reduce until thickened. Add ketchup at the end.
Prepare the Potatoes and Sauce

Step 4. Assemble, Smoke, and Serve

  • Thread the cooked lamb and potatoes onto skewers. Smoke until desired doneness.
  • Dress the kebabs with the sauce and garnish with cilantro.
Assemble and smoke: Thread the cooked lamb and potatoes onto skewers. Smoke until desired doneness.Serve: Dress the kebabs with the sauce and garnish with cilantro.
Assemble, Smoke, and Serve

Read more: Fluffy Chicken Steamed Buns: Perfect Baozi Recipe

Tips

  • Use a dish that's a snug fit for the lemons and spices to avoid wasting ingredients.
  • The spice mixture doesn't need to be perfectly even; it'll blend as it cooks.
  • Use enough salt to cover the lemons completely.
  • Don't overcook the potatoes; aim for fork-tender.
  • Don't add the ketchup to the sauce until the end, as it can hinder the reduction process.

Nutrition

  • Calories: approximately 600-800
  • Fat: 40-60g
  • Carbs: 20-30g
  • Protein: 40-50g

FAQs

1. Can I substitute the preserved lemon?

While preserved lemon is key to the authentic flavor, you can try a small amount of lemon zest and juice for a similar citrusy note, but it won't be exactly the same.

2. What type of wood should I use for smoking?

Fruit woods like apple, cherry, or apricot work best for smoking lamb, providing a subtle sweetness without overpowering the lamb's flavor. Avoid strong woods like mesquite.

3. How long can I store leftover kebabs?

Store leftover kebabs in an airtight container in the refrigerator for up to 3 days. They're delicious cold or reheated gently in a pan or oven.


This Tunisian Smoked Lamb Kebab recipe is a testament to the power of simple ingredients transformed by skillful preparation. The result is a dish that is both incredibly flavorful and surprisingly easy to make, perfect for a special occasion or a weeknight treat. Enjoy the fragrant smoke and vibrant flavors of Tunisia, right in your own kitchen!