MOROCCAN KEBABS /lw an I hen tic Moroccan dish of marina led kebabs, Quotban (kot-bahn) may be served in small quantities as a first course or as a main course with saffron rice and a yogurt salad. When the kebabs are cooked they may be removed from the skewers and arranged on a bed of rice. The Moroccans prefer their meat to be well-done so, for a medium to rare kebab, reduce the cooking lime by
3 lb. leg of lamb, boned, trimmed of excess fat and cut INTO 1-inch cubes
2 fl. oz. lemon juice
4 fl. oz.
1 ½ cup olive oil
2 teaspoon ground cinnamon
6 garlic cloves, crushed
2 tablespoons chopped fresh parsley
2-inch piece fresh root ginger, peeled and chopped
½ teaspoon hot chilli powder
½ teaspoon cardamom seeds, crushed
1 teaspoon salt
1 teaspoon freshly ground black pepper
12 lb. beef suet, cut INTO 1-inch cubes
Place the lamb cubes in a large mixing bowl.
In a small mixing bowl, mix together the lemon juice, olive oil, cinnamon, garlic, parsley, ginger, chilli powder, cardamom seeds, salt and pepper. Pour the marinade over the lamb cubes and leave to marinate at room temperature for 4 hours, turning occasionally.
Preheat the grill to high.
With a slotted spoon, remove the lamb cubes from the bowl. Discard the marinade. Thread the lamb cubes on to 8 skewers, alternating with beef suet cubes.
Line the grill pan with aluminium foil and lay the skewers on top. Grill the kebabs for 15 to 20 minutes, turning occasionally, or until the lamb is tender and the suet is crisp.
Remove the grill pan from the heat. Transfer the skewers to a warmed serving dish. Serve immediately.