In Morocco, grilled meat skewers are known as kebab or qotban (also qodban), a year-round street food especially associated with Eid al-Adha grilling.
Charred and smoky at the edges, the meat stays juicy and tender within, perfumed with cumin and a little garlicky heat. A final dusting of cumin and salt hits sharp and earthy, especially good crushed into warm bread.
A marinade of onion, herbs, and oil tenderizes and seasons the small cubes, while interspersed fat bastes the lean meat as it grills. High charcoal heat sears the exterior fast, locking in juices and adding smoke.
Variations
lamb, beef, chicken, or kefta versions, with harissa, served in baguette, with chopped salad, kidney and liver skewers
On the Palate
Where Brochettes Moroccan sits in the Moroccan flavor cloud
Ingredients
Serves 4
How it's made
8 steps · 15 min active · 120 min waiting
- 16 min
Cut the lamb or beef into small, even cubes for quick, uniform cooking.
- 24 min
Mix a marinade of grated onion, garlic, parsley, cilantro, cumin, paprika, salt, pepper, and olive oil.
- 3120 min
Toss the meat in the marinade and refrigerate at least two hours, or overnight.
- 45 min
If using wooden skewers, soak them in water so they do not burn on the grill.
- 55 min
Thread the meat cubes tightly onto skewers, alternating with small pieces of fat for juiciness.
- 612 min
Grill over hot charcoal, turning frequently, until charred outside and just cooked within.
- 72 min
Rest the skewers a couple of minutes off the heat to let the juices settle.
- 82 min
Sprinkle with extra cumin and salt and serve hot in bread or with a fresh salad.
