Lamb Brochettes (Qodban) Marinated in Spices Recipe
Flavors of Morocco
Total time: more than 2 hours

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

Difficulty: Easy
Chef's Note

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.

For 4 servings

- 1 kg (2 1/4 lb.) lamb, cut into 2.5 cm (1 inch) cubes
- 1.5 kg (3 lb.) beef suet, cut into cubes the same size as the meat
- Juice of 1 lemon
- 125 ml (1/2 cup) oil
- Salt and pepper
- 2 tbsp. each turmeric and parsley
- 1 tsp. each ground ginger and turmeric
- 1/2 tsp. cumin
  1. 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.
  2. Alternate cubes of lamb and suet on each skewer. 
  3. Place on the grill and cook for 5 to 7 minutes on each side.
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