Include in Print View:

Moroccan Qudban

Moroccan Qudban recipe image
These Moroccan-style lamb skewers deliver a perfect balance of savory spices and tender meat. The marinade combines warm cumin, earthy turmeric, and a hint of heat from cayenne, creating a complex flavor profile that penetrates the meat. Charred slightly on the grill, the qudban offers a juicy texture with crispy edges. Ideal for summer gatherings or a hearty weeknight dinner, this dish pairs beautifully with couscous or flatbread. The blend of spices is traditional yet adaptable, allowing you to adjust the heat level to your preference. A simple yet impressive meal that highlights the richness of lamb with aromatic herbs and citrus notes.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 3
Calories: 18.5
Dietary: Gluten-free
Description
These Moroccan-style lamb skewers deliver a perfect balance of savory spices and tender meat. The marinade combines warm cumin, earthy turmeric, and a hint of heat from cayenne, creating a complex flavor profile that penetrates the meat. Charred slightly on the grill, the qudban offers a juicy texture with crispy edges. Ideal for summer gatherings or a hearty weeknight dinner, this dish pairs beautifully with couscous or flatbread. The blend of spices is traditional yet adaptable, allowing you to adjust the heat level to your preference. A simple yet impressive meal that highlights the richness of lamb with aromatic herbs and citrus notes.
Ingredients
  • 1 tablespoon Cayenne
  • 1 teaspoon Cumin; or more to taste
  • 1/2 teaspoon Turmeric
  • 1/4 teaspoon Bay leaf; crushed
  • 1/2 teaspoon Dried oregano
  • 1 tablespoon Ground caraway
  • 2 tablespoons Lemon juice
  • 1/2 cup Olive oil
  • 2 cloves Garlic; minced
  • 1 lb Lamb; boneless, cut into 1/4-inch pieces
  • 2 tablespoons Butter; melted
  • Salt to taste
Directions
  1. 1
    In a small bowl, mix together the cayenne, cumin, turmeric, crushed bay leaf, oregano, ground caraway, lemon juice, olive oil, diced onion, and minced garlic to form the marinade.
  2. 2
    Cut the boneless lamb into 1/4-inch pieces and place them in a large bowl or resealable bag.
  3. 3
    Pour the marinade over the lamb, ensuring all pieces are evenly coated. Cover and marinate for at least 1 hour at room temperature or up to 24 hours in the refrigerator.
  4. 4
    Preheat the grill to high heat. Thread the marinated lamb pieces onto skewers.
  5. 5
    Grill the skewers for 5 minutes on the first side, turning occasionally to prevent burning.
  6. 6
    Turn the skewers over and brush generously with melted butter.
  7. 7
    Grill for an additional 5 minutes, or until the lamb is cooked through and lightly charred.
  8. 8
    Brush with remaining melted butter and sprinkle with salt and additional cumin to taste before serving.

Nutrition Facts

Servings 3

Amount Per Serving
Calories 18.5kcal
% Daily Value *
Total Fat 0.7g2%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 1.1mg1%
Total Carbohydrate 3.3g2%
Dietary Fiber 1.4g6%
Sugars 0.1g
Protein 0.7g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, soak wooden skewers in water for 30 minutes before threading to prevent burning.

You can substitute lamb with chicken thighs or beef cubes for a different flavor profile.

Adjust the amount of cayenne based on your preferred heat level.

Serve immediately with warm flatbread, couscous, or a fresh salad.

Keywords: lamb, skewers, grill, moroccan, spice, cumin, turmeric, cayenne, marinade, barbecue, main course, meat, herbs, olive oil, lemon, dinner
Read it online: https://www.chefs-mate.com/recipe/moroccan-qudban/