Moroccan Lamb Kebabs


Preparation info
  • Serves


    • Difficulty


Appears in
The Barbecue Bible

By Steven Raichlen

Published 1998

  • About

There is nothing exotic about the flavorings here; they just happen to produce exceptionally tasty lamb. Kebabs are a culinary common denominator in Morocco, found at palatial restaurants, open-air cook shops, and just about everywhere in between. The secret to good kebabs is to intersperse the lean meat with cubes of fatty meat or lamb fat—preferably from the tail. I’ve given a range of marinating times: Thirty minutes of marinating will give you tasty lamb for a week-night supper; eight h