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Classic Moroccan Lamb or Beef Kebabs (brochettes)

Name: Classic Moroccan Lamb or Beef Kebabs (brochettes)
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

We grill all kinds of food year-round in Morocco and these lamb or beef brochettes among our very favorites. The traditional seasoning below includes lots of onion, herbs and zesty paprika, cumin, salt, and pepper. For a simpler variation, you can omit the paprika and cumin and season only with the onion, herbs and salt and pepper. The Spruce Eats / Julia HartbeckServe 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. For best results you'll want to allow two hours or longer for the meat to marinade in the spices, so plan ahead.

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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

Preparation

1Steps to Make It
2Gather the ingredients.The Spruce Eats / Julia Hartbeck
3Transfer the meat to a large bowl. Add the onion, parsley, cilantro, oil, lemon juice, paprika, salt, cumin, and pepper.The Spruce Eats / Julia Hartbeck
4Use 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.The Spruce Eats / Julia Hartbeck
5Prepare 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.The Spruce Eats / Julia Hartbeck
6Cook 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.The Spruce Eats / Julia Hartbeck
7Transfer the cooked kebabs to a plate as they become done. Cover with foil to stay warm while you cook the remaining kebabs.The Spruce Eats / Julia Hartbeck