Moroccan Brochettes I

Name: Moroccan Brochettes I
Cuisine: Moroccan
Ingredients: 1 teaspoon each salt, powdered cumin and crushed black pepper; 350 g/¾ lb lamb fat, cut into 1 cm/½ inch cubes; 1 teaspoon each salt, powdered cumin and crushed black pepper; 1 teaspoon each salt, powdered cumin and crushed black pepper; ¼ teaspoon each hot red peppers and sweet red peppers; ¼ teaspoon each hot red peppers and sweet red peppers; 2 tablespoons olive oil; 350 g/¾ lb lamb, cut into 1 cm/½ inch cubes

Preparation info

Serves
4

Difficulty
Medium

Appears in

Taste of Morocco

By Robert Carrier

Published 1987

About

Ingredients

350 g/¾ lb lamb, cut into 1 cm/½ inch cubes
350 g/¾

Africa
Morocco
Main course
Gluten-free

Method

Place lamb and fat cubes in a large bowl. Combine salt and spices and sprinkle over lamb and fat cubes, turning them as you do so. Add olive oil and mix well. Leave lamb to marinate for at least 2 hours.
Prepare charcoal fire, or preheat grill (broiler).
When ready to cook, place meat on metal skewers alternately with lamb fat. Sprinkle any remaining