So, a qotban is a Moroccan lamb kebab. They are incredibly simple to prepare and, being mainly made up of big hunks of tender meat, are of course delicious.
250g lamb neck, trimmed of fat and cut into cubes
4 cloves of garlic, crushed
The juice of 2 lemons
A finger of ginger, peeled and grated
1/2 tsp cayenne pepper
1/2 tsp allspice
Salt and pepper
A generous glug of olive oil
Kebab skewers (if using bamboo skewers, be sure to soak them in water before use)
Mix all the marinade ingredients together and pour it into a sandwich bag. Add the lamb cubes, tie a knot in the top of the bag and squidge everything about a bit, so the lamb is fully coated. Pop the bag in the fridge for a couple of hours, giving the bag a bit of a shake and squidge every now and then.
Thread the meat on to the skewers and pop under a hot grill for about 15-20 minutes. Turn the kebabs regularly and baste with the left over marinade. Serve with a few simply dressed salad leaves.