Moroccan cuisine · Meat & Kebab

Kotbane bel Kamoun

Small lamb skewers off the charcoal grill, seasoned only with cumin, salt and paprika and eaten with bread.

Ingredients · for 4 servings

• 700 g lamb shoulder (boneless)
• 100 g lamb fat-tail fat (or ground lamb instead)
• 2 tbsp cumin (ground)
• 1 tsp paprika (sweet)
• 1 onion
• 3 tbsp olive oil
• 1 bunch flat-leaf parsley
• 1 lemon
• Salt, pepper

Instructions

1. Cut the lamb shoulder and lamb fat into even, roughly 2 cm cubes and grate the onion finely.
2. Mix the meat and fat with the grated onion, olive oil, 1 tbsp cumin, paprika and pepper, then cover and let marinate in the fridge for 30 min.
3. Thread the cubes alternately with the fat pieces tightly onto thin metal skewers so each skewer carries five to six pieces.
4. Bring the charcoal grill to medium-hot, steady embers — no flames should be flaring — and grill the skewers for 3–4 min per side until the meat browns on the outside and the fat turns glossy.
5. Salt the skewers generously straight off the grill and sprinkle with the remaining cumin while still hot.
6. Serve on a platter with roughly cut parsley, lemon wedges and warm flatbread, alongside a small bowl of cumin salt.