In Morocco, grilling is a timeless tradition that is enjoyed and cherished throughout the year. Among our favourites is the succulent Moroccan lamb kebab, a treat that can also use beef and often saved for special occasions, particularly during the days of Eid Al-Adha. For a premium, melt-in-your-mouth experience, opt for cuts like leg of lamb or tender steak.
Today I will share the traditional blend of seasoning that boasts the true Moroccan taste: onions, garlic, oil, lemon juice, parsley and coriander blend beautifully with paprika, cumin, salt, and pepper to create this traditional marinade for these brochettes. I like to add some red Aleppo pepper flakes too but it’s not always available.
Traditionally, these meat kebabs are cooked on metal skewers and not mixed and cooked with vegetables such as pepper, chunky onion or aubergine. Unlike chicken, red meat will need more time to cook than the vegetables so they usually remain separate, but feel free to mix things up to suit your taste buds. For those who prefer a milder flavour, simply skip the paprika and cumin, relying solely on the aromatic onion, garlic and herbs, and season with salt and pepper.
How to make Moroccan Lamb Kebab on Skewers
- Gather and prepare the ingredients.
- Transfer the meat to a large bowl. Add the onion, garlic, parsley, coriander, 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 overnight.
- Prepare a gas or charcoal grill to medium heat. Thread the meat cubes onto the metal or wooden skewers. Note: if using wooden skewers make sure they have been soaked in water for at least 30 minutes before threading the meat on them.
- Cook the kebabs in batches for about 5 minutes on each side, turning two or three times, or until the meat is done to your liking. Note: Use heat-protective gloves.
- Transfer the cooked kebabs to a plate as they are ready. Cover with foil to stay warm while you cook the remaining kebabs.
What to serve Moroccan Lamb Kebab with
Consider serving the grilled Lamb Skewers with a spicey potato salad, Moroccan roasted pepper or this Moroccan green bean salad and of course, the meal wouldn’t be complete without Moroccan bread and hot tea.
Moroccan Lamb Kebabs on Skewers
Equipment
- 12 Skewers
- heat protective gloves
Ingredients
- 1 kg Lamb leg of lamb cut into about 3-inch cubes
- 1 onion finely chopped
- 2 cloves garlic grated
- ¼ cup fresh parsley finely chopped
- ¼ cup fresh coriander finely chopped
- 1 tablespoon vegetable oil
- ½ lemon (freshly squeezed)
- 2 teaspoons sweet paprika
- 2 teaspoons salt or to taste
- 1 teaspoon ground cumin
- ½ teaspoon ground black pepper
Instructions
- Gather and prepare the ingredients.
- Transfer the meat to a large bowl. Add the onion, garlic, parsley, coriander, 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 overnight.
- Prepare a gas or charcoal grill to medium heat. Thread the meat cubes onto the metal or wooden skewers. Note: if using wooden skewers make sure they have been soaked in water for at least 30 minutes before threading the meat on them.
- Cook the kebabs in batches for about 5 minutes on each side, turning two or three times, or until the meat is done to your liking. Note: Use heat-protective gloves.
- Transfer the cooked kebabs to a plate as they are ready. Cover with foil to stay warm while you cook the remaining kebabs.