|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 35g||45%|
|Saturated Fat 13g||65%|
|Total Carbohydrate 3g||1%|
|Dietary Fiber 1g||3%|
|Total Sugars 1g|
|Vitamin C 4mg||21%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
We grill all kinds of food year-round in Morocco and these lamb or beef brochettes among our very favorites. Usually reserved for special occasions, most notably in the days following Eid Al-Adha, they're best made with pricier, extra-tender cuts of meat such as leg of lamb or fillet of steak.
The traditional seasoning below includes lots of onion, herbs and zesty paprika, cumin, salt, and pepper. Cayenne pepper is optional; we do like to include it.
For a simpler variation, you can omit the paprika and cumin and season only with the onion, herbs and salt and pepper. Vegetables are not traditionally threaded onto the skewers with the meat, but you can do so if you like.
Click Play to See This Classic Moroccan Lamb or Beef Kebabs (Brochettes) Recipe Come Together
Serve Moroccan kebabs as an entrée, as part of a multi-course meal, or as a sandwich filler in crusty Moroccan bread or pita-like batbout. Tomato and roasted pepper salad is a popular accompaniment and sometimes my in-laws offer black olive tapenade as well.
For best results you'll want to allow two hours or longer for the meat to marinade in the spices, so plan ahead.
"I used a food processor to prepare the marinade and it cut the prep time in half. I used half beef sirloin and half leg of lamb, and the tenderness of the sirloin made it our favorite. These skewers are deliciously savory and go with a wide variety of accompaniments."—Danielle Centoni
2 1/2 pounds beef filet, or leg of lamb, cut into 3/4-inch cubes
1 large onion, finely chopped
3 tablespoons coarsely chopped fresh parsley
3 tablespoons coarsely chopped fresh cilantro
1 tablespoon vegetable oil
1 tablespoon freshly squeezed lemon juice
2 teaspoons paprika
2 teaspoons salt, or to taste
1 teaspoon ground cumin
1 teaspoon freshly ground black pepper
Gather the ingredients.
Transfer the meat to a large bowl. Add the onion, parsley, cilantro, oil, lemon juice, paprika, salt, cumin, and pepper.
Use your hands to mix the meat with the spices, kneading it gently to ensure even distribution. Cover the bowl, refrigerate, and let marinate for 2 hours or up to overnight.
Prepare a gas or charcoal grill to medium heat (350 F to 375 F). Thread the meat onto metal skewers, or wood skewers which have been soaked in water for at least 30 minutes.
Cook the kebabs in batches for 3 to 5 minutes on each side, turning two or three times, or until the meat is done to your liking, about 10 minutes total for medium.
Transfer the cooked kebabs to a plate as they become done. Cover with foil to stay warm while you cook the remaining kebabs.