Moroccan Skewered Lamb


  • 4 pound lamb
  • 4 pound lamb fat
  • 1 leek
  • ½ Spanish onion
  • 1 tablespoon chopped chervil
  • 1 level teaspoon salt
  • 1 level teaspoon each of powdered cumin and ginger, and crushed black pepper
  • cayenne pepper and paprika
  • 2 tablespoons olive oil


Cut lamb and fat into equal-sized cubes about ¾ inch square and place in a large bowl. Pound white part of leek, onion, chervil and salt in a mortar; add to meat and sprinkle with powdered cumin, ginger, crushed black pepper, cayenne and paprika, and oil. Mix well and let meat marinate in this mixture for at least 2 hours. Cook as above.