Lamb Brochettes (Qodban) Marinated in SpicesTheWorldWideGourmet.com
Total time: more than 2 hr
Preparation time: 5 minutes
Marinating time: 2 hours
Cooking time: 14 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:145.2 kcal
Proteins:17.7 g
Fats:8 g
Carbohydrate:0.3 g
Fibers:0 g
Sugar:0 g
Cholesterol:260.2 mg
Sodium:129.3 mg
Calcium:11.8 mg
Energy:951 kcal
Proteins:115.9 g
Fats:52.2 g
Carbohydrate:1.7 g
Fibers:0.2 g
Sugar:0 g
Cholesterol:1703.8 mg
Sodium:846.6 mg
Calcium:77.1 mg
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Lamb Meatballs Stuffed with Grapes and Cumin
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
1000
g
lamb, cut into 25 cm cubes
1500
g
beef suet, cut into cubes the same size as the meat
juice of 1 lemon
125
ml
oil
salt and pepper
30
ml
turmeric and parsley
5
ml
ground ginger and turmeric
METHOD
- 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;
- divide into four portions;
- alternate cubes of lamb and suet on the skewers;
- place on the grill and cook for 5 to 7 minutes on each side.
WINE SUGGESTIONS
Cabernet-Sauvignon
Zinfandel
Merlot
CHEF'S NOTES
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.
