It’s a rest day, and you know what that means: there’s no workout to discuss, so let’s talk food!
I’m taking y’all to north Africa, so you might want play this while you read:
(Yes, I know Ofra Haza, a.k.a.”Madonna of the East” was from Israel, not Morocco. Just enjoy the song and stop being so persnickety.)
According to my book Cooking at the Kasbah, these kabobs are called Al Kotban Mrakchiya in arabic. I’m just going to call them delicious. Juicy chunks of grilled lamb in a tangy, spicy marinade… I served them with a side of fresh grean beans tossed with olive oil and crushed garlic, and a side salad dressed with olive oil and lemon juice. Everything was fresh, colorful, and tasted like sunny places.
1/4 cup olive oil
2 tablespoons minced fresh cilantro
2 tablespoons minced fresh parsley
1/2 onion, grated
1 tablespoon sweet paprika
2 garlic cloves, minced
1 teaspoon ground cumin
1/4 cup fresh lemon juice
1 teaspoon pepper
1. Mix all the ingredients until well-blended.
2. Place lamb in the marinade and refrigerate minimum two hours or overnight.
3. When you’re ready to grill, thread the meat on skewers and grill over high heat for approximately 12 minutes, turning the kabobs every 4 minutes.
Not a fan of lamb? You can also use beef, pork, chicken, or shrimp… or all of them! Just keep an eye on the clock: chicken and shrimp should only marinate for two hours, but beef and lamb can chillax in the fridge overnight.
I like you! So, please… THROW OUT THE MARINADE when you’re done. Don’t eat the marinade-minus-the-meat; it will hurt you. If you want something yummy in which to dip your grilled meat, either a) save some marinade separately with NO RAW PROTEIN in it, or b) make this deliciousness (scroll down to Moroccan dipping sauce).
While enjoying all of the above, you can pretend you’re eating here, waiting for a rendezvous with someone mysterious and exotic…
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