Moroccan cuisine · Meat & Kebab

Kouah

Thin lamb strips seasoned only with cumin, salt and chili, grilled over embers in just a few minutes.

Ingredients · for 4 servings

• 600 g lean lamb
• 2 tsp ground cumin
• 1 tsp chili flakes
• 1 tsp paprika (sweet)
• 3 tbsp olive oil
• 2 lemons
• 1 red onion
• 1/2 bunch flat-leaf parsley
• 1 tsp coarse sea salt

Instructions

1. Cut the lamb across the grain into strips about 1 cm thick and palm-sized, then pat dry.
2. Rub the strips with olive oil, 1 tsp cumin, chili flakes and paprika, and let sit at room temperature for 10 min.
3. Slice the red onion into paper-thin rings and toss with the roughly chopped parsley and the juice of half a lemon.
4. Bring a charcoal grill to strong embers and grill the meat strips just 1-2 min per side until they show dark char marks outside and stay juicy inside.
5. Sprinkle the hot strips immediately with the coarse sea salt and remaining cumin so the seasoning sticks to the juices.
6. Serve on a warmed platter with the onion salad and the remaining lemon wedges.