Entrees, Gluten Free, International Recipes, Moroccan, Paleo Recipes, Summertime


moroccan chicken5

Grilling season is upon us…unless you live in a super warm place where you can grill all year long!  This dish is PERFECT for grilling or putting on a smoker.  BUT due to the fact that we can’t have a grill on our patio, I had to cook my Moroccan Chicken in doors.  Sad day… but regardless, it turned out deeeeeelicious!!!   So, if you’re grilling on this lovely holiday weekend – THIS chicken should definitely be on your grill!!!  Continue reading “Easy-Peasy-Moroccan-Chicken”

Entrees, Gluten Free, International Recipes, Meats & Seafood, Moroccan, Paleo Recipes

Moroccan Lamb Burgers

If I had to choose my favorite meat, it would without a doubt be LAMB.  I LOVE LAMB.  Lamb of any kind!  Tonight’s dinner has a little Moroccan flair to it and it’s delicious!  Throw all the ingredients in a bowl, make some patties, bake, and EAT with your favorite side dish!


Yields: 2-3 Servings (depends on how big or small you make your patties)

  • 1 lb grass-fed ground lamb
  • 1 tbsp olive oil
  • 1 red onion, finely chopped
  • 2-3 garlic cloves, minced
  • 2 tbsp chopped fresh cilantro
  • 2 tbsp chopped fresh mint
  • 1 egg
  • 1.5 tsp tapioca flour
  • 1/4 cup golden raisins
  • 1 tsp cumin
  • 1 tsp tumeric
  • 1/2 tsp ground coriander
  • 1/2 tsp chili powder
  • 1/2 tsp black pepper
  • 1.5 tsp kosher salt
  • 1/2 cup roughly chopped roasted/salted pistachios


  1. Pour yourself a glass of vino.
  2. Preheat the oven to 400 degrees.
  3. In a medium size saute pan on medium-high heat, add the olive oil and let it get hot.  Next, add the onion and garlic.  Saute until it becomes translucent.   (I saved a little bit and used as a garnish)
  4. In a mixing bowl add everything except the pistachios.  Get your hands dirty and mix all of the ingredients together thoroughly with your hands.
  5. Form the patties.  You can make them as big or as small as you would like.  I was able to make 6.
  6. Line a rimmed baking sheet with aluminum foil. Place a wire rack over the baking sheet leaving about 1 inch of space between them for optimal air circulation. Cooking the burgers this way will allow for them to cook evenly on all sides without the need to flip them over, all the while staying juicy on the inside, and the baking sheet will catch any drippings.
  7. Cook the burgers in the oven for about 10-15 minutes, depending on how you like them done. If you have a meat thermometer, check for 130 F for medium-rare, 140 F for medium and 160 F for well-done.
  8. I garnished my burgers with a little leftover sauteed onions and cilantro.  Feel free to garnish with whatever you want!
  9. Serve with a delicious side salad or some yummy broccoli, pour yourself another glass of vino, and call it a day!





lamb burger2