Lamb Brochettes (Qodban) Marinated in Spices
Flavors of Morocco. Traditionally, lean boneless lamb leg meat is used to make these skewers. The ingredients below are enough for 4 people, keeping in mind that a Moroccan meal includes numerous courses. As a main course, double the quantities for 4 people and serve with couscous cooked in broth. If you cannot get suet from your butcher, you can replace it with a piece of pork fat (bacon). The taste will be different, but just as delicious. If you like your lamb on the rare side, cook the skewers for 5 minutes on each side; in Morocco lamb is usually cooked to well done: allow 7 minutes per side.
⏱️ Prep: 5 min🍳 Cook: 14 min
Ingredients
| 1 kg | lamb, cut into 2.5 cm (1 inch) cubes | |
| 1.5 kg | beef suet, cut into cubes the same size as the meat | |
| juice of 1 lemon | lemon juice | |
| 125 ml | oil | |
| — | salt and pepper | |
| 2 each tbsp | turmeric and parsley | |
| 1 each tsp | ground ginger and turmeric | |
| 1/2 tsp | 2.5 ml | cumin |
Instructions
Total time: more than 2 hours. Prep time: 5 minutes. Marinating time: 2 hours. Cooking time: 14 minutes. Difficulty: Easy. For 4 servings.
- Combine all the ingredients - ideally it is best to leave all the ingredients out at room temperature for two hours or in the refrigerator for several hours.
- Alternate cubes of lamb and suet on each skewer.
- Place on the grill and cook for 5 to 7 minutes on each side.