Moroccan Shish Kebabs
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!
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.