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Marinated Lamb Kabobs
(Qodban)
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| What You Need: |
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¼ cup strained fresh lemon juice
½ cup olive oil
2 tablespoons finely chopped fresh coriander (cilantro)
1 tablespoon finely chopped garlic
2 tablespoons finely chopped fresh parsley
1 teaspoon ground ginger
1 teaspoon turmeric
½ teaspoon ground cumin
1 teaspoon salt
2 pounds lean boneless lamb, preferably from the leg, trimmed of excess fat and cut into 1-inch cubes
3 pounds fresh beef suet, cut into 1-inch cubes
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| How To Cook: |
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1. Combine the lemon juice, olive oil, coriander, garlic, parsley, ginger, turmeric, cumin and salt in a deep bowl and stir until all the ingredients are mixed.
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2. Drop in the lamb and turn the pieces about with a spoon to coat them well. Marinate at room temperature for at least 2 hours, or in the refrigerator for 6 hours, turning the lamb occasionally.
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2. Light a layer of coals in a charcoal broiler and let them burn until a white ash appears on the surface, or preheat the broiler of your range to its highest point.
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3. Remove the cubes of lamb and discard the marinade. Then, starting with a cube of suet and ending with one of lamb, thread the suet and lamb cubes alternately on six long skewers, pressing the suet and lamb firmly together.
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4. Broil 4 inches from the heat, turning the skewers occasionally, until the lamb is done to your taste. For pink lamb, allow about 10 minutes; for the more traditionally Moroccan well-done lamb, broil the qodban for about 15 minutes.
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5. Slide the lamb off the skewers onto a heated platter and discard the fat. Qodban will serve two or three as a main course or four as one of the dishes for a traditional Moroccan meal of many courses.
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