Moroccan Brochettes II

Name: Moroccan Brochettes II
Cuisine: Moroccan
Ingredients: ¼ teaspoon each powdered cumin and hot red pepper; 2 tablespoons olive oil; 350 g/¾ lb lamb fat, cut into 1 cm/½ inch cubes; ½ Spanish onion, peeled and finely chopped; 1–2 cloves garlic, peeled and finely chopped; 2 tablespoons chopped fresh green coriander; 4 tablespoons chopped flat-leaved (Italian) parsley; 1 teaspoon salt; ½ teaspoon sweet red pepper; ¼ teaspoon each powdered cumin and hot red pepper; 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 remaining ingredients and spoon over lamb and fat. Mix well. Leave to marinate for at least 2 hours.
Prepare charcoal fire, or preheat grill (broiler).
Place meat on metal skewers alternately with lamb fat and grill and serve as above.