Lamb Kebabs

Widely sold as streed food with Maroccan bread, these spicy lamb kebas are also often served as a little dish. The meat is cut intoo small cubes and marinated before being threaded onto bamboo or metal skewers and grilled.

Serves: 4
Prep. Time: 30 min
Cooking Time: 10 min

Ingredients:

• 750 gram boneless leg of lamb
• 1 onion, grated
• 1 teaspoon paprika poeder
• 1 teaspoon ground cumin
• 2 tablespoons finely chopped flat-leaf parsley
• 60 ml olive oil
• salt to taste
• black pepper to taste

Harissa and tomato sauce

• 2 tomatoes
• ½ onion, grated to give 2 tablespoon
• 1 tablespoon olive oil
• 1 teaspoon harissa
• ½ teaspoon sugar
• ½ teaspoon salt

Direction:

1. Soak 8 bamboo skewers in water for 2 hours, or use metal skewers.
2. Do not trim the fat from the lamb.
3. Cut the meat into 3 cm cubes and put in a bowl.
4. Add onion, paprika, cumin, parsley, olive oil and generous grind of black peper.
5. Toss well to coat, then cover and marinate in the refrigerator for at least 2 hours.
6. To make the harissa and tomato sauce, halve the tomatoes horizontally and squeeze out the seeds.
7. Coarsely grate the tomatoes into a bowl down to the skin, discarding the skin.
8. In a saucepan, cook the onion in the olive oil for 2 minutes, stir in the harissa or cayenne pepper, and add the grated tomatoes, sugar and ½ teaspoon salt.
9. Cover and simmer for 10 minutes, then remove the lid and simmer for a further 4 minutes, or until the sauce reaches a thick, pouring consistency. Transfer to a bowl.
10. Thread the lamb cubes onto the skewers, leaving a little space between the meat cubes.
11. Heat the barbecue grill to high and cook for 5-6 minutes, turning and brushing with the marinade (Alternatively, cook in a chargrill pan or under the grill).
12. Serve the kebas with the sauce.

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Brochettes de Kefta (ground meat kebabs)

Brochettes de Kefta is a Maroccan recipe for a kebab that is made out of ground meat.

Serves: 6
Prep. Time: 15 min
Cooking Time: 10-15 min

Ingredients:

• 1½ lb/680 g ground beef or lamb or a mix of the two
• 1 medium red onion, finely grated 
• ¼ cup/10 g loosely packed finely chopped fresh flat-leaf parsley 
• ¼ cup/10 g loosely packed finely chopped fresh cilantro 
• 1 Tbsp finely chopped fresh mint (optional) 
• 1 Tbsp sweet paprika 
• 1 tsp ground cumin 
• 1 tsp ground cinnamon 
• ½ tsp ground mace or 1⁄8 tsp ground nutmeg 
• 1 pinch cayenne pepper or red pepper flakes 
• Salt 
• Olive oil

Directions:

1. In a large mixing bowl, blend the meat, onion, parsley, cilantro, mint (if using), paprika, cumin, cinnamon, mace, and cayenne. 
2. Season with salt. 
3. Unless the meat is quite fatty, work in a few drops of olive oil. 
4. Take an egg-size handful of the mixture and press it around the middle of a skewer. 
5. Place on a clean, flat work surface and roll it lightly with the palms of your hands to form an even “sausage” 6 to 8 in/15 to 20 cm long. 
6. Pinch down both ends around the skewer. 
7. Gently set on a platter, and repeat with the remaining mixture. 
8. If using a grill pan or griddle, lightly oil and heat over high heat. 
9. If using a barbecue, prepare a fire and heat until the coals are glowing. 
10. If using a broiler, preheat the broiler. 
11. Cook the brochettes, nudging them from time to time with the help of a spatula in order to cook evenly on all sides, until the meat is cooked through and firm to touch, about 10 minutes. 
12. Serve hot.

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