Moroccan kebabs

Moroccan kebabs

By
From
Encyclopedia of Food and Cookery
Serves
6

The fresh, lemon flavour of cumin gives an intriguing taste to these kebabs. The other spice is ground ginger. If you want to be a little more exotic, use 1 tablespoon grated fresh ginger instead of ground ginger, and add 3 tablespoons plain yoghurt to the marinade.

Ingredients

Quantity Ingredient
1.5kg boneless lamb cut from leg, chump or shoulder, trimmed of excess fat and gristle and cut into bite-size cubes
2 small green peppers, cored, seeded and cut into squares
1 small onion, quartered
* saffron rice [rid:10411], to serve
or Tabouleh, to serve

Marinade

Quantity Ingredient
1 small onion, finely chopped
1/2 teaspoon salt
1 teaspoon ground cumin
1 teaspoon ground ginger
1/2 teaspoon freshly ground black pepper
4 tablespoons olive oil
1 teaspoon paprika
pinch cayenne

Method

  1. Combine marinade ingredients in a glass or pottery dish, add meat and leave for 2 hours, turning meat now and again. Separate onion quarters into petals. Thread meat, peppers and onion alternately onto 6 metal skewers, not too close together. Reserve marinade.
  2. Brush grill rack with oil and barbecue kebabs over hot coals or cook under a preheated grill for 8–10 minutes or until brown outside and still pink inside. Turn skewers as they cook, and brush with reserved marinade from time to time. Serve with saffron rice, or push skewers into pockets of Lebanese flat bread with tabouleh.
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