Qodban

Moroccan Lamb Brochettes

Preparation info

  • Serves

    4 to 6

    • Difficulty

      Easy

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About

In this wonderful preparation, cubes of lamb are marinated in a classic mechoui mixture, then threaded onto skewers and grilled. We serve this kabob on its own or as part of a Moroccan mixed grill, with Merguez, the lamb sausage made from the trimmings of leg of lamb, and with a quail stuffed with honeyed onions and raisins or with a chicken thigh marinated in sesame, honey, and cinnamon. Serve these brochettes with Harissa, a hot sauce made with cayenne and cumin.