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.
For the marinade, puree the onion, garlic, cumin, paprika, ginger, and both peppers in a food processor. Add the lemon juice and pulse a few times until blended. Stir in the oil and cilantro.
Place the lamb cubes in a shallow nonaluminum container, pour the marinade over, and toss to coat. Cover and refrigerate overnight or let stand 3 hours at cool room temperature.
Heat the grill or broiler. Let the lamb warm to room temperature if necessary. Thread the lamb onto 4 to 6 long skewers and lightly sprinkle with salt. Grill or broil 3 to 4 minutes each side for medium-rare. Serve with harissa, steamed couscous, and grilled eggplant and peppers that have been brushed with some of the marinade during cooking.
© 1998 Joyce Goldstein. All rights reserved.