Shish Kabobs Marrakesh-style
Serve this easy-to-prepare lamb with pita bread and couscous, and you have
a simple, delicious Moroccan feast. Marinate the lamb overnight, so the
flavors will have more time to mingle with the meat. The author also
recommends this marinade for chicken, beef or seafood.
-
- 1 (3-pound) leg of lamb
- 1/4 cup olive oil
- 2 tablespoons minced fresh cilantro
- 2 tablespoons minced fresh flat-leaf parsley
- 1/2 onion, grated
- 1 tablespoon sweet Hungarian paprika
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1/4 cup fresh lemon juice
- 1 teaspoon pepper
- Fresh mint leaves or lettuce leaves for garnish
- Fresh tomato salsa for serving
- Warm pita bread for serving
- Salt for serving
- Trim the lamb of fat and cut the meat into 3/4-inch cubes.
- In a large bowl, combine the meat, olive oil, cilantro, parsley, onion,
paprika, garlic, cumin, lemon juice and pepper. Cover and refrigerate for at
least 2 hours or overnight.
- Prepare a fire in a charcoal grill or preheat the broiler. Thread 8 to 10
pieces of meat on metal skewers. Grill over a medium fire, turning
occasionally, for about 6 to 8 minutes for medium-rare.
- To serve, line a large platter with mint or lettuce leaves and top with
the skewers. Serve with tomato salsa, plenty of warm bread and little saucers
filled with cumin and salt for dipping.
Makes 6 servings.
From "Cooking at the Kasbah" by Kitty Morse
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