Prep. time: 5 minutes
Marinating time: 2 hours
Cooking time: 14 minutes
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.
- 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.
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