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Moroccan Lamb or Beef Kebabs (Brochettes)

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Moroccan Lamb or Beef Kebabs (Brochettes)

Moroccan steak fillet kebabs

Photo © Christine Benlafquih

Tender, flavorful cuts of meat work best for these easy, tasty kebabs. Try using leg of lamb or beef steak fillets.

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.

Serves four to six as a main course. Well suited for entertaining or special occasions.

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Ingredients:

  • 1 kg (2 lb. 3 oz.) leg of lamb or beef fillet, cut into 3/4" cubes
  • 1 medium onion, finely choppped
  • 3 tablespoons chopped fresh parsley
  • 3 tablespoons chopped fresh cilantro
  • 2 teaspoons paprika
  • 1 teaspoon cumin
  • 1 teaspoon pepper
  • 2 teaspoons salt
  • 1 tablespoon vegetable oil

Preparation:

Combine all ingredients in a bowl. Cover with plastic, and leave the lamb or beef to marinate for several hours in the refrigerator.

Transfer the meat to skewers and grill or broil on medium-high heat about 6 or 7 minutes on each side, or until the meat tests done to your preference. Serve immediately.

Yields 10 to 15 large skewers.

User Reviews

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 5 out of 5
Thanks a million!, Member minmorocco

My maid went home for the Eid and she usually makes the charmoula for our eid kabobs! I went online to find a recipe and knew EXACTLY where to look and sure enough, here it was. Thanks Christine! This is just what I needed. The charmoula looks great, I can't wait to eat some lamb!

8 out of 12 people found this helpful.

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