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Moroccan Kebab

Moroccan Kebab

This is a the traditional recipe for the Moroccan Kebab, or kuftah.  In Morocco, the butcher usually prepare the Kuftah for you with all the herbs and spices, and you just have to grill it at home. But you can make your own at home, it’s not that difficult.

For grilling I used skewers for Kebabs, but if you don’t have them, making patties will be just as good.

I hope you get to try this recipe and enjoy it!

Serves: 6-8

Prep-time: 10 Minutes

Cook-time: 15 Minutes

Ingredients:

Moroccan Kebab 1

2 Lbs of Ground Lamb
1 onion ground
2 Tbsp of chopped parsley
2Tbsp of chopped cilantro
1tsp of chopped mint
Salt and Pepper to taste
1tbsp cumin
1tbsp Paprika
1tbsp ginger
1tsp cinnamon

Directions:

Moroccan Kebab2
Combine all ingredients together

Moroccan Kebab 3

Mix well. You should use gloves when mixing the meat to lower chances of cross contamination and also your hands won’t smell like spices  and onion for the rest of the day

 When done cover it with a plastic wrap; let it rest for 1/2 – 1 hour in the fridge

Morocca Kebab 4

Place the ground lamb on skewers, again try using gloves if possible 

As a reminder, at this stage you can make patties if you don’t have skewers for kebabs

Moroccan Kebab 5

 Barbecue the meat for 5-7 minutes on each side

Enjoy with grilled vegetable or steamed rice 

As a side note, I made this Kabob for a party. My guests loved it so much, they didn’t give me a chance to take the final serving picture.

I Hope you will enjoy it just as much!!

Moroccan Kebab
 
Prep time
Cook time
Total time
 
Loubna El Maziati:
Serves: 6-8
Ingredients
  • 2 Lbs of Ground Lamb
  • 1 onion ground
  • 2 Tbsp of chopped parsley
  • 2Tbsp of chopped cilantro
  • 1tsp of chopped mint
  • Salt, Pepper
  • 1tbsp cumin
  • 1tbsp Paprika
  • 1tbsp ginger
  • 1tsp cinnamon
Directions
  1. Combine all ingredients together
  2. Mix well, cover it with a plastic wrap and let it rest for ½ - 1 hour in the fridge
  3. Place the ground lamb on skewers (at this stage you can make patties if you don't have skewers for kebabs)
  4. Barbecue the meat for 5-7 minutes on each side
  5. Enjoy with grilled vegetable or steamed rice.
You should use gloves when mixing the meat to lower chances of cross contamination and also your hands won't smell like spices and onion for the rest of the day

2 Comment

  1. My husband has had this recipe saved in his bookmarks for awhile now, and we finally tried it tonight. Instead of ground lamb, we used a ground beef/lamb/pork mix. It was so delicious!! We’re really glad it made enough to have leftovers this weekend. We ate it along with some naan and saffron basmati rice.

    Can’t wait to try more of the recipes on this site!!

    1. I am glad you liked it and I sure hope you try other recipes from the site. Please email me should you have any questions about any of the recipes on the site. Thank you for visiting tajoon.com

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