Qodban - Moroccan Marinated Lamb Kabobs
This spring, I’d like to try this Moroccan dish with venison; however, I will omit the cilantro (and perhaps double the parsley).
Regarding the beef suet mentioned in the recipe, I will have to come up with a suitable substitute; perhaps steak trimmings?
From Time/Life's
Foods of the World - A Quintet of Cuisines, 1970:
quote:
Qodban
Marinated Lamb Kabobs
To Serve 4:
1/4 cup strained fresh lemon juice
1/2 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
1/2 teaspoon ground cumin
1 teaspoon salt
3 pounds fresh beef suet, cut into 1-inch cubes
2 pounds lean boneless lamb, preferably from the leg, trimmed of excess fat and cut into 1-inch cubes
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. 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.
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.
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.
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.
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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