Qodban - Moroccan Marinated Lamb Kabobs

Qodban - Moroccan Marinated Lamb Kabobs

This spring, I’d like to try this Moroccan dish with venison; however, I will omit the cilantro (and perhaps double the parsley).

Regarding the beef suet mentioned in the recipe, I will have to come up with a suitable substitute; perhaps steak trimmings?

From Time/Life's Foods of the World - A Quintet of Cuisines, 1970:

Qodban Marinated Lamb Kabobs To Serve 4: 1/4 cup strained fresh lemon juice 1/2 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 1/2 teaspoon ground cumin 1 teaspoon salt 3 pounds fresh beef suet, cut into 1-inch cubes 2 pounds lean boneless lamb, preferably from the leg, trimmed of excess fat and cut into 1-inch cubes 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. 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. 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. 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. 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. 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.

Edited by TasunkaWitko - 29 January 2023 at 22:17

You know, we don't hear from you in a year and this is what you come up with. NOW I'll be thinking about it all week... THANKS.

With jelly you need the sugar to make it set.

Edited by d4570 - 30 January 2023 at 09:34

It's good to see you Tash.