Summary

Ingredients

• 600 g lamb or pork or chicken, slihtly mixed
• 1 onion (s)
• 1 lemon (s), untreated, the juice and some zest it
• 2 teaspoons coriander
• 1 tablespoon spice mixture (Ras-el-Hanout)
• 2 cloves garlic
• some stalks parsley, frozen or fresh
• 8 tablespoon olive oil
• a bit salt

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Instructions

1. Put the coriander seeds, the finely chopped parsley, the garlic cloves, lemon juice (and some zest), ras el hanout, salt and olive oil in a mortar. These ingredients are ground and mixed well.
2. In a bowl, pour the marinade over the pieces of meat (about 2 X 2 cm) and add the onions. Mix everything well - massage the marinade into the meat. Cover the bowl well and put in the fridge for about 24 hours.
3. The next day, stick the meat on wooden skewers and fry on all sides in a pan or on the plancha over medium heat without fat. The time depends on the quality of the meat. The skewers are of course also ideal for grilling.
4. You can also add about 1 teaspoon of paprika powder to the marinade, but be careful, it quickly becomes bitter when frying. I leave it out.
5. Suitable as a starter, main course or tapa, side dish: baguette