|Nutritional Guidelines (per serving)|
|Servings: 10 to 15 skewers (serves 15)|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||18%|
|Saturated Fat 6g||28%|
|Total Carbohydrate 2g||1%|
|Dietary Fiber 0g||2%|
|*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 amounts of 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.
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 several hours or longer for the meat to marinade in the spices, so plan ahead.
Gather the ingredients.
Transfer the meat to a large bowl.
Add the onion, parsley, cilantro, spices, oil, and lemon juice.
Use your hands to mix the meat with the spices, kneading it gently to ensure even distribution.
Cover the bowl with plastic or aluminum foil, place in the fridge and let marinate for two to three hours (or overnight)
Thread the meat onto wooden skewers and set aside.
Light a grill to medium heat or or preheat the broiler to medium-high.
Cook the kebabs in batches for five minutes on each side, turning two or three times, or until the meat is done to your preference.
Transfer the cooked kebabs to a plate and cover with aluminum foil to stay warm while you cook the remaining kebabs.
Serve with salads, breads, and condiments on the side.