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Moroccan Qudban

ethnic, meats

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 ground caraway
1 tablespoon lemon juice
2 tablespoon olive oil
1/2 onion; diced
2 centiliter garlic; minced
1 lb lamb; boneless, cut into
1 . 1/4-inch pieces
2 tablespoon butter; melted
1 salt to taste

1. Mix cayenne, 1 teaspoon cumin, turmeric, crushed bay leaf, oregano, dash ground caraway, lemon juice, olive oil, diced onion and minced garlic. 2. Rub lamb with mixture, cover and marinate 1 hour on counter or up to 24 hours in refrigerator. 3. When barbecue is hot, thread meat on skewers and grill 5 minutes. Turn skewers over and brush with melted butter. Grill 5 minutes longer. Brush with butter and sprinkle with salt and more cumin to taste. Makes 2 to 3 servings. ** Newsday, Queens, New York -- Dining & Food section -- 27 Sep 95 ** Scanned and formatted for you by The WEE Scot -- paul macGregor

Yield: 3 servings

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