Classic Moroccan Lamb or Beef Kebabs (Brochettes)

Classic Moroccan Lamb or Beef Kebabs (Brochettes)

Prep: 30 mins

Cook: 10 mins

Marinating time: 2 hrs

Total: 2 hrs 40 mins

Servings: 6 servings

Yield: 10 to 15 skewers

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.

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.

Classic Moroccan Lamb or Beef Kebabs (Brochettes)

«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

A Note From Our Recipe Tester

Ingredients

  • 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

Steps to Make It

  1. Gather the ingredients.

    Classic Moroccan Lamb or Beef Kebabs (Brochettes)

  2. Transfer the meat to a large bowl. Add the onion, parsley, cilantro, oil, lemon juice, paprika, salt, cumin, and pepper.

    Classic Moroccan Lamb or Beef Kebabs (Brochettes)

  3. 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.

    Classic Moroccan Lamb or Beef Kebabs (Brochettes)

  4. 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.

    Classic Moroccan Lamb or Beef Kebabs (Brochettes)

  5. 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.

    Classic Moroccan Lamb or Beef Kebabs (Brochettes)

  6. Transfer the cooked kebabs to a plate as they become done. Cover with foil to stay warm while you cook the remaining kebabs. 

    Classic Moroccan Lamb or Beef Kebabs (Brochettes)

Nutrition Facts
Servings: 6
Amount per serving
Calories 540
% Daily Value*
Total Fat 35g 45%
Saturated Fat 13g 65%
Cholesterol 183mg 61%
Sodium 811mg 35%
Total Carbohydrate 3g 1%
Dietary Fiber 1g 3%
Total Sugars 1g
Protein 51g
Vitamin C 4mg 21%
Calcium 51mg 4%
Iron 4mg 21%
Potassium 701mg 15%
*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.

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