Tools & utensils
Moroccan Skewers for Brochettes and Kefta
Brochettes of marinated meat and skewers of spiced kefta are Morocco's great grill foods, cooked fast over charcoal and eaten with bread and salad. The humble skewer is what makes them work, and the type you choose affects how evenly they cook and whether the meat stays put or spins uselessly. Here is how to pick and use skewers that turn out proper Moroccan brochettes.
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- 7 min
- Guide
- Tools & utensils
- Updated
- 19 July 2026
At a glance
- Flat metal skewers grip the meat so it does not spin when you turn them.
- Metal skewers are reusable and conduct heat into the meat; wooden ones are cheap and disposable.
- Soak wooden skewers before grilling so they do not burn over the coals.
- Cut meat evenly and leave small gaps so brochettes cook through at the same rate.
Flat versus round, metal versus wood
The single most useful feature in a skewer is a flat blade rather than a round rod. A round skewer lets the meat rotate freely, so when you turn it the meat stays where it was and only one side cooks; a flat skewer grips the pieces and turns them with the skewer, giving even cooking on every face. For kefta especially, where seasoned minced meat is moulded around the skewer, a flat or slightly twisted blade holds the meat far better.
Metal skewers are the traditional choice for Moroccan grilling: they are reusable, sturdy, and conduct heat into the centre of the meat, helping it cook through. Wooden or bamboo skewers are cheap and disposable, fine for lighter jobs, but they must be soaked first and can char and snap over hot coals. For regular grilling, a set of flat metal skewers is the better investment.
Choosing and using them
A few practical points make the difference between neat, even brochettes and a frustrating grill.
- Flat blade: choose flat metal skewers so meat turns with the skewer, not against it.
- Length: match the skewer to your grill or mijmar so the ends rest clear of the coals.
- Soak wood: soak bamboo skewers in water for 30 minutes so they do not burn.
- Even pieces: cut meat to a uniform size so every piece cooks at the same rate.
- Small gaps: leave a little space between pieces so heat reaches all sides.
Grilling and care
Thread marinated cubes of lamb, beef or chicken snugly but not crushed, or mould spiced kefta firmly around flat skewers, and grill over glowing charcoal that has burned down to grey embers, turning to colour every side. Metal skewers get very hot, so use a cloth or tongs to turn them and let them cool before washing. Serve the brochettes hot, sliding the meat off with a piece of bread.
Wash and dry metal skewers to prevent rust, and store them together so they do not go astray. To cook over the traditional charcoal setup, see the mijmar brazier guide; for the marinades and spice, our recipes; and for the wider kit, the essentials list.
Frequently asked questions
What skewers are best for Moroccan brochettes?
Flat metal skewers are best, because their blade grips the meat so it turns with the skewer for even cooking, rather than spinning freely as it does on a round rod. Metal is reusable and conducts heat into the meat, making it the sturdy traditional choice for grilling.
Why use flat skewers instead of round ones?
A round skewer lets meat rotate freely, so when you turn it the meat stays put and cooks unevenly. A flat skewer holds the pieces and turns them with it, cooking every side evenly. Flat blades also grip moulded kefta far better than round rods.
Do you need to soak metal skewers?
No, only wooden or bamboo ones. Soak bamboo skewers in water for about 30 minutes before grilling so the exposed wood does not char and snap over the coals. Metal skewers need no soaking; just handle them with a cloth or tongs, as they get very hot.
How do you stop meat spinning on a skewer?
Use flat rather than round skewers, so the blade grips the meat and turns it with the skewer. Thread the pieces snugly and, for two-pronged skewers or double skewering, the meat is held even more firmly and cannot rotate when you turn it on the grill.