In a medium-sized bowl, mix all the marinade ingredients: grated onion, parsley, cumin, paprika, turmeric, olive oil, salt, and pepper. Mix well to create a homogeneous paste.
Moroccan Brochettes (Meat Skewers)
- Total time - 4 hours 30 minutes
- Preparation - 20 minutes
- Marinating time - 4 hours (ideally overnight)
- Cooking time - 10 minutes
- Servings: 4
- Country: Morocco
Brochettes are a staple of Moroccan street food stalls and barbecues. Their magic lies in their simplicity and power of flavor. The combination of fresh herbs, spices, and the acidity of the onion beautifully tenderizes the meat and gives it an unmistakable aroma that will instantly transport you to a Moroccan market.
Ingredients
Main ingredients
- 750 g beef or lamb, cut into 2 cm cubes
- 1 onion, finely grated or chopped
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground sweet paprika
- 0.5 teaspoon ground turmeric (optional)
- 2 tablespoons olive oil
- salt and freshly ground black pepper
- wooden or metal skewers
Instructions
Step 1: Prepare the marinade
Step 2: Marinate the meat
Add the meat cubes to the marinade and mix thoroughly to coat all the pieces evenly. Cover the bowl and refrigerate for at least 4 hours, or ideally overnight, to allow the flavors to meld and the meat to tenderize.
Step 3: Prepare for grilling
Remove the meat from the refrigerator and let it sit at room temperature for about 30 minutes. Thread the meat cubes onto the skewers. If using wooden skewers, remember to soak them in water beforehand to prevent them from burning on the grill.
Step 4: Grill and serve
Grill the skewers over medium-high heat for about 4-5 minutes per side, depending on your desired doneness. Serve the finished skewers hot, right off the grill, with bread, salad, or a side of harissa sauce.