Moroccan Lamb Brochettes

Preparation info

  • Difficulty


  • Serves

    4 to 6

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About

In this wonderful preparation, cubes of lamb are marinated in a classic mechoui mixture, then threaded onto skewers and grilled. We serve this kabob on its own or as part of a Moroccan mixed grill, with Merguez, the lamb sausage made from the trimmings of leg of lamb, and with a quail stuffed with honeyed onions and raisins or with a chicken thigh marinated in sesame, honey, and cinnamon. Serve these brochettes with Harissa, a hot sauce made with cayenne and cumin.



  • 1 small onion, diced
  • 4 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 1 tablespoon paprika
  • ½ teaspoon ground ginger
  • ½ teaspoon cayenne pepper
  • 1 teaspoon freshly ground pepper
  • 3 tablespoons fresh lemon juice
  • cup olive oil
  • 2 tablespoons chopped fresh cilantro
  • 2 pounds leg of lamb, trimmed well and cut into 1½-inch cubes
  • Salt
  • Harissa


For the marinade, puree the onion, garlic, cumin, paprika, ginger, and both peppers in a food processor. Add the lemon juice and pulse a few times until blended. Stir in the oil and cilantro.

Place the lamb cubes in a shallow nonaluminum container, pour the marinade over, and toss to coat. Cover and refrigerate overnight or let stand 3 hours at cool room temperature.

Heat the grill or broiler. Let the lamb warm to room temperature if necessary. Thread the lamb onto 4 to 6 long skewers and lightly sprinkle with salt. Grill or broil 3 to 4 minutes each side for medium-rare. Serve with harissa, steamed couscous, and grilled eggplant and peppers that have been brushed with some of the marinade during cooking.