Qotban
(Lamb Kebabs) Recipe
Origin: Morocco Period: Traditional
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Ingredients:
900g boneless leg of lamb
3 garlic cloves, crushed
125ml freshly-squeezed lemon juice
125ml olive oil
4 tbsp grated ginger root
1/2 tsp ground allspice
1/4 tsp cayenne pepper
salt and freshly-ground black pepper, to taste
Qotban
(Lamb Kebabs) Preparation:
Method:
Remove any fat and sinews from the lamb then cut the meat into 3cm cubes. Transfer to a bowl and set aside.
Whisk together the lemon juice, oil, ginger, garlic, allspice and cayenne pepper in a bowl then pour over the lamb. Season with salt and black pepper then toss to combine. Cover and refrigerate for at least 2 hours (over night is best), tossing the lamb pieces occasionally to ensure they remain coated in the marinade.
When ready soak your wooden skewers in a large bowl of water for at least 30 minutes. Thread the lamb pieces onto the skewers then cook either on a barbecue or under a hot grill. Turn frequently and baste with any remaining marinade as you turn. The lamb should be done in about 20 minutes (a little longer if you like it well done), but do not over cook as the meat will toughen.
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Other recipes with lamb and spices as primary ingredients:
Berbere Sauce
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