Qodban - Moroccan Marinated Lamb Kabobs

Qodban - Moroccan Marinated Lamb Kabobs

This spring, I’d like to try this Moroccan dish with venison; however, I will omit the cilantro (and perhaps double the parsley).

Regarding the beef suet mentioned in the recipe, I will have to come up with a suitable substitute; perhaps steak trimmings?

From Time/Life's Foods of the World - A Quintet of Cuisines, 1970:

Qodban Marinated Lamb Kabobs To Serve 4: 1/4 cup strained fresh lemon juice 1/2 cup olive oil 2 tablespoons finely chopped fresh coriander (cilantro) 1 tablespoon finely chopped garlic 2 tablespoons finely chopped fresh parsley 1 teaspoon ground ginger 1 teaspoon turmeric 1/2 teaspoon ground cumin 1 teaspoon salt 3 pounds fresh beef suet, cut into 1-inch cubes 2 pounds lean boneless lamb, preferably from the leg, trimmed of excess fat and cut into 1-inch cubes Combine the lemon juice, olive oil, coriander, garlic, parsley, ginger, turmeric, cumin and salt in a deep bowl and stir until all the ingredients are mixed. Drop in the lamb and turn the pieces about with a spoon to coat them well. Marinate at room temperature for at least 2 hours, or in the refrigerator for 6 hours, turning the lamb occasionally. Light a layer of coals in a charcoal broiler and let them burn until a white ash appears on the surface, or preheat the broiler of your range to its highest point. Remove the cubes of lamb and discard the marinade. Then, starting with a cube of suet and ending with one of lamb, thread the suet and lamb cubes alternately on six long skewers, pressing the suet and lamb firmly together. Broil 4 inches from the heat, turning the skewers occasionally, until the lamb is done to your taste. For pink lamb, allow about 10 minutes; for the more traditionally Moroccan well-done lamb, broil the qodban for about 15 minutes. Slide the lamb off the skewers onto a heated platter and discard the fat. Qodban will serve two or three as a main course or four as one of the dishes for a traditional Moroccan meal of many courses.