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