This juicy, tender, and skewered Moroccan shish kebab is seasoned with flavorful Moroccan spices and grilled to perfection! Pair it with your favorite side dish and pour yourself a cup of fresh Moroccan mint tea! Yum!
Kebab, Kabab, or Kebob? Which One is Correct?
Before spreading to Iran, South Asia, and the world, Kebabs are believed to have originated from either the Middle East or the Mediterranean region. Therefore, the term “Kabab” was transliterated from different languages, losing its original phonetic at some point.
In Morocco, we say Kebab or Kabab. We usually refer to these delights as Kabob or Kebob in the US. In Andalusia, currently in Spain, the terms “Pinchos” and “Pinchitos” are used. All in all, all these terms are correct!
My Moroccan Shish Kebab Recipe
- The Marinade: my dad’s marinade is the main secret to this recipe! He uses a blend of incredibly flavorful ingredients: fresh parsley, lemon juice, olive oil, salt, pepper, paprika, and just a tad of cumin. You really can’t go wrong with these kebabs!
- The Meat: lamb sirloin or top beef sirloin are your best options for shish kebabs; they are juicy, tender, and full of flavor! If the meat is fresh and tender, cut it into cubes and let it marinate for 30 minutes to one hour; otherwise, let it marinate for 4-6 hours in the refrigerator.
- Medley Peppers: I love using different colors of peppers because they add a beautiful touch of color! However, you may use bell peppers only, red, yellow, or orange peppers. It’s totally up to you and what you have available.
- Red Onions: add a nice flavor to the meat! You want to cut them the same size as the meat and peppers so that everything touches the grill.
What Else Do I Need?
These shish kebabs are excellent for both outdoor and indoor grilling. If you’re in a hurry, stick them in the oven while preparing a side dish!
Bamboo or metal skewers both work perfectly! I’ll say use whichever you have on hand! While metal skewers could last a lifetime if properly cared for, bamboo skewers are disposable and low maintenance. However, if you’re using bamboo skewers, soak them in cold water for at least 30 minutes so they don’t burn on the grill.
Serving Shish Kebab
In Morocco, shish Kebabs are usually served with a green salad, lentil soup, olives, and/or other vegetable side dishes. In the Middle East, rice makes the main side dish. Whichever side you pick, these Moroccan shish kebabs will taste amazing!
Moroccan Shish Kebabs
Equipment
- bamboo or metal skewers
- an outdoor grill or a grill pan
Ingredients
- 2 lb lamb sirloin, shoulder, or leg (boneless, cut into 1" cubes)
Marinade Ingredients
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/8 tsp cumin (optional)
- 1/2 Tpsp lemon juice
- 1 Tbsp olive oil
- 2 Tbsp freshly chopped parsley leaves
Veggies
- 1 cup red onions (cut into 1" pieces)
- 1-1/2 cup medley peppers (cut into 1" pieces)
Instructions
- Place all the marinade ingredients in a large deep bowl and mix well. You may also use a gallon-size resealable Ziploc® bag.
- Add the meat cubes to the marinade, mix well, and refrigerate for 4-6 hours. Remove the meat from the fridge one hour before grilling.
- If the meat is fresh and tender, you may marinate your meat for only one hour; in this case, there is no need to refrigerate it.
- Season your onions and peppers to taste.
- If you're using bamboo skewers, soak them in cold water for at least 30 minutes so they don't burn on the grill.
- Thread your meat and veggies onto the prepared skewers, alternating until you run out of meat. (I usually use four meat cubes per skewer.); do not disregard the marinade.
- Place the kabobs on the grill and cook for 5-10 minutes on each side or until the desired doneness.
- While the kabobs are cooking, occasionally turn and brush them with some of the leftover marinade.
- Remove your shish kebabs from the heat and allow them to rest for 5 minutes before serving. Bessaha!
Notes
- You may substitute beef for lamb. If you choose to do so, top sirloin is your best option!
- If you have the time, allow the meat to marinate in the fridge overnight; however, do not exceed 24 hours.
Stay on your Keto course and enjoy this Mixed Berry Salad!
Did you make these Kebobs? Tag @petitapron on Instagram so we can find you!
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