Moroccan qudban

Yield: 3 Servings

Measure Ingredient
1 tablespoon Cayenne
1 teaspoon Cumin; or more to taste
½ teaspoon Turmeric
¼ teaspoon Bay leaf; crushed
½ teaspoon Dried oregano
\N \N Ground caraway
1 tablespoon Lemon juice
2 tablespoons Olive oil
½ \N Onion; diced
2 cloves Garlic; minced
1 pounds Lamb; boneless, cut into
\N \N . 1/4-inch pieces
2 tablespoons Butter; melted
\N \N Salt to taste

1. Mix cayenne, 1 teaspoon cumin, turmeric, crushed bay leaf, oregano, dash ground caraway, lemon juice, olive oil, diced onion and minced garlic.

2. Rub lamb with mixture, cover and marinate 1 hour on counter or up to 24 hours in refrigerator.

3. When barbecue is hot, thread meat on skewers and grill 5 minutes.

Turn skewers over and brush with melted butter. Grill 5 minutes longer. Brush with butter and sprinkle with salt and more cumin to taste.

Makes 2 to 3 servings.

** Newsday, Queens, New York -- Dining & Food section -- 27 Sep 95 ** Scanned and formatted for you by The WEE Scot -- paul macGregor

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