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 **
Your Moroccan Qudban is ready. Good luck!
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