Moroccan Lamb Kebabs (Qotban)

Method10 steps

1. 1

   Step 1: Trim most visible fat from the boneless lamb leg and cut the meat into cubes about 1 inch (2.5 cm) across. Put all the meat in a large bowl.

   Uses 2.2 lb boneless leg of lamb

2. 2

   Step 2: Cut the 8 oz suet into cubes no larger than 1 inch and add them to the lamb from step 1. Add both chopped marinade onions, the ½ cup marinade parsley, ½ tsp black pepper, 1½ tsp marinade salt and 2 tbsp olive oil. Mix and massage until coated.

   Uses Trimmed cubed lamb · 8 oz beef kidney fat (suet) · 2 medium yellow onions for marinade, finely chopped · ½ cup flat-leaf parsley for marinade, finely chopped · ½ tsp ground black pepper for marinade · 1½ tsp salt for marinade · 2 tbsp extra virgin olive oil for marinade

3. 3

   Step 3: Cover the lamb-and-suet mixture from step 2 and refrigerate to marinate for at least 2 hours and up to 8 hours.

   Minimum refrigerated kebab marinade · 120 minUses Lamb, suet and complete marinade mixture

4. 4

   Step 4: Use metal skewers. Lift the marinated meat and suet from step 3 and thread about six meat cubes per skewer, alternating every few pieces with a cube of suet. Start and end with meat; the number of skewers depends on the cubes. Discard leftover raw marinade.

   Uses Selected marinated lamb and suet cubes for threading

5. 5

   Step 5: Adjust the threaded cubes from step 4 so they touch without being packed tightly. Keep the skewers covered in the refrigerator until the grill is ready.

   Uses Assembled lamb-and-suet skewers

6. 6

   Step 6: Prepare a charcoal grill and wait until flames have settled and the coals have a grey-silver ash coating; the author gives roughly 25–30 minutes as a charcoal-readiness guide. In a clean serving bowl, mix the 1 tbsp ground cumin, 1 tsp serving salt and 1 tsp cayenne. In another clean bowl, mix the separate ½ cup garnish parsley with the chopped garnish onion.

   Uses 1 tbsp ground cumin for serving · 1 tsp salt for serving · 1 tsp cayenne for serving · ½ cup flat-leaf parsley leaves for garnish, finely chopped · 1 medium yellow onion for garnish, finely chopped

7. 7

   Step 7: Grill the prepared skewers from step 5 over the ready coals. Cook for a few minutes, then turn and continue watching and turning as needed, until well colored and the lamb reaches at least 63°C (145°F) in its thickest cubes. The source gives about 20 minutes as a cooking guide; heat and cube size determine completion.

   Uses Prepared chilled lamb-and-suet skewers

8. 8

   Step 8: Move the cooked brochettes from step 7 to a clean plate and let them rest off the heat for at least 3 minutes after the lamb reaches 63°C (145°F).

   Rest cooked lamb brochettes · 3 minUses Fully cooked lamb-and-suet brochettes

9. 9

   Step 9: Serve the rested brochettes from step 8 hot as six portions. Slide the meat off the skewers, discarding the cooked fat cubes if you prefer. Sprinkle with some of the clean onion-and-parsley garnish and serving-spice mixture from step 6 as desired. Offer optional ready hot Moroccan mint tea.

   Uses Rested cooked lamb-and-suet brochettes · Clean parsley-and-onion garnish for serving · Clean cumin, salt and cayenne serving-spice mixture · Ready hot Moroccan mint tea, optional for serving

10. 10

    Step 10: Optional: use some cooked meat from step 9 to make sandwiches. For each sandwich, use ½ small ready bread, some remaining clean garnish and serving spices from step 6, and a little optional ready harissa or separately prepared tomato-and-cucumber salad.

    Uses Selected cooked lamb portions for sandwiches · Remaining clean parsley-and-onion garnish · Remaining clean serving spices · ½ small ready bread per sandwich · Ready harissa, optional for sandwiches · Separately prepared tomato and cucumber salad, optional for sandwiches