Marinated lamb kabobs (Qodban) from Quintet of Cuisines (Foods of the World): Switzerland, The Low Countries, Poland, Bulgaria and Romania, and North Africa by Michael Field and Frances Field and Time-Life Books

  • cilantro
  • ground cumin
  • garlic
  • ground ginger
  • leg of lamb
  • lemons
  • parsley
  • turmeric
  • beef suet

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Avocet on August 27, 2015

    Excellent marinade for lamb. For one pound of lamb, I cut the olive oil in half, kept the other ingredients the same, except for at least doubling the amount of cilantro. Cooking time on my grill was less than stated in the recipe.

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