Moroccan Lamb Kebabs - Procedure

Moroccan Lamb Kebabs

Please all the steps of this simple Moroccan lamb kebabs procedure.

Trim excess fat from the meat then cut the meat into small pieces, approximately 3/4" cubes.
Wash and leave to drain in a colander while you combine and prep the remaining ingredients.
Then put the meat in a large bowl. Add the parsley, onion, and cilantro, spices, oil, and lemon juice.
Mix the meat with the seasoning by hand, kneading it gently to ensure even distribution of the spices.
Then cover the bowl with aluminum or plastic foil, place within the refrigerator and leave the meat to marinade for a minimum of two to three hours.
Within an hour or so before serving time, thread the meat onto skewers and set aside.
Light your grill or heat your broiler to medium-high.
Cook the brochettes in batches for about 6 or 7 minutes on each side, turning several times, or until the meat tests are done to your preference.
Transfer the grilled brochettes to a plate and cover with tin foil to carry heat whereas you cook the remaining kebabs.

Moroccan Liver Kebabs

Please all the steps of this simple Moroccan liver kebabs procedure.

With a sharp knife slice the liver lightly on the surface for let the air to come out once the liver is grilling.
Grill the liver on charcoal, electric grill or your skillet from both sides for approximately for 5 minutes.
Let it cool down for few minutes and cut in into cubes.
Put the liver cubes on a bowl; add salt, pepper, cumin, coriander.
Cut the fat into stripes.
Wrap the liver cubes with the fat stripes and collocate them in the skewers.
Grill the liver skewers on medium heat, till the fat melt, and the liver well done cooked.

Serving

Serve the lamb kebabs or brochettes with salads, breads, and condiments on the side.
Serve your liver skewers hot, with homemade pita bread, side dishes and hot Moroccan mint tea. This dish served in our feast day for brunch in south of Morocco and other places for lunch.
Enjoy!

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