Moroccan KebabsGrilling · Middle Eastern · Moroccan
1 1/2 to 2 lbs Top Sirloin or Leg of Lamb (cut into 3/4 inch cubes)
1 medium red onion, chopped
2 cloves garlic, finely chopped
1 cup cilantro, finely chopped
2 TBSP Olive Oil
1 1/2 tsp salt (or to taste)
2 TBSP Kebab Spice (Other Options: Baharat, Shawarma Chicken, Shawarma Meat)
Cut meat into 3/4 inch cubes, chop onion into small pieces, finely chop garlic and cilantro.
Add meat, onion, garlic, cilantro, Kebab Spice, and oil into large bowl. Mix well to infuse the spices into the meat. Refrigerate for minimum 4 hours (best if overnight).
If using a Charcoal Brazier (majmar) to cook, see video how to prepare your majmar.
Insert Kebabs on the Skewers. Place on heated grill for six minutes each side - or until done.
Serve with Pita or Moroccan Bread and Moroccan Salad. See video How to Prepare Moroccan Salad for instructions.
Traditionally Moroccan Kebabs are served along side Moroccan Mint Tea.
FIND OUR MAJMAR/CHARCOAL BRAZIER AT THE LINK HERE
GET OUR SKEWERS AT THE LINK HERE