Jordanian Zarb Marinated Meat (Printable)

Slow-cooked Jordanian Zarb combines marinated meats and vegetables for tender, smoky, and flavorful bites.

# What You'll Need:

→ Meat

01 - 3.3 lb bone-in lamb shoulder or chicken pieces, cut into large chunks
02 - 2 tbsp olive oil
03 - 2 tsp ground cumin
04 - 2 tsp ground coriander
05 - 1 tsp ground cinnamon
06 - 1 tsp smoked paprika
07 - 1 tsp ground black pepper
08 - 2 tsp salt
09 - 4 cloves garlic, minced
10 - Juice of 1 lemon

→ Vegetables

11 - 3 large potatoes, peeled and quartered
12 - 3 large carrots, peeled and cut into large pieces
13 - 2 medium onions, quartered
14 - 2 medium zucchinis, sliced into thick rounds
15 - 1 red bell pepper, seeded and cut into chunks
16 - 1 green bell pepper, seeded and cut into chunks
17 - 2 medium tomatoes, quartered

→ Rice (optional for serving)

18 - 2 cups long-grain rice, rinsed
19 - 3 cups chicken or vegetable broth
20 - 1 tbsp butter or olive oil
21 - Salt to taste

# Directions:

01 - In a large bowl, combine olive oil, ground cumin, coriander, cinnamon, smoked paprika, black pepper, salt, minced garlic, and lemon juice. Add the meat and massage the marinade thoroughly. Cover and refrigerate for at least 1 hour, preferably overnight.
02 - Preheat the oven to 350°F (180°C) if not using an underground cooking pit.
03 - Place the marinated meat pieces on a wire rack or a large roasting tray.
04 - Toss all vegetables lightly with olive oil, salt, and pepper. Arrange them evenly around and underneath the meat on the roasting tray.
05 - Cover the tray tightly with aluminum foil, or for authenticity, wrap with banana leaves first, then foil, to retain steam and flavors.
06 - Bake for 2.5 hours or until the meat is tender and vegetables are fully cooked. If using an underground oven, place the wrapped tray inside the pit, cover it with hot coals and sand.
07 - If serving with rice, bring rice, broth, butter or olive oil, and salt to a boil in a saucepan. Reduce heat, cover, and simmer for 15 to 20 minutes until the rice is fluffy.
08 - Carefully remove the foil and transfer meat and vegetables to a large serving dish. Optionally, place over a bed of rice and spoon pan juices on top.

# Expert Advice:

01 -
  • One tray does everything—the meat seasons the vegetables as they cook together, so you get this layered, smoky flavor without fussing with separate pans.
  • It tastes like you spent all day in the kitchen, but most of that time the oven does the work while you relax.
  • Incredibly forgiving; if your oven runs hot or cool, the foil traps steam and keeps everything tender.
02 -
  • Don't skip the marinating time; those spices need hours to flavor the meat properly, and you'll taste the difference between a rushed zarb and one that had time to develop.
  • Keep that foil sealed tight—the whole magic of zarb is the trapped steam that turns tough cuts tender and infuses the vegetables with meat juices.
  • Vegetables release water as they cook, so you might end up with more liquid at the bottom than you expect; that's not a mistake, it's a beautiful broth to pour over everything.
03 -
  • If you don't have time to marinate overnight, at least massage the spice paste in well and let it sit while you prep vegetables—even 30 minutes of contact makes a difference in flavor development.
  • Check the meat tenderness at the 2-hour mark by piercing with a fork; every oven is different, and tough pieces need a few more minutes, while tender ones are done before you know it.
Go Back