All Easy Recipes. Easy to find and easy to cook.
       •   Total recipes count: 5549  • Home | Glossary & Cooking Tips | Utensils & Appliances |    

Translate this page

Browse Recipes
Recipes by Cuisine
Recipes by Main Ingredient
Recipes by Dish
Drinks and Coctails Recipes

  Added: Apr 11, 2006  •  Visited (448)  •  Print version Print this recipe (44)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Marinated Lamb Kabobs
What You Need:
  • ¼ cup strained fresh lemon juice
  • ½ 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
  • ½ teaspoon ground cumin
  • 1 teaspoon salt
  • 2 pounds lean boneless lamb, preferably from the leg, trimmed of excess fat and cut into 1-inch cubes
  • 3 pounds fresh beef suet, cut into 1-inch cubes

  • How To Cook:
    1. 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.

    2. 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.

    2. 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.

    3. 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.

    4. 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.

    5. 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.
    Serving Size: 4
     This recipe is also available in:
    Cuisine » Africa » Morocco
    Main Ingredient » Meat & Poultry » Lamb
    Dish » Main Course


    Advanced Search Advanced Search
    Free counters!
    All Easy Recipes Copyright© 2005 - 2017 All Easy Recipes, Inc. All rights reserved. Contact Us | Terms of Use | Privacy