How-to guide
How to Grill Moroccan Brochettes (Skewers) Properly
Brochettes — small skewers of marinated meat grilled over charcoal — are the backbone of Moroccan street grilling, from the smoke of Jemaa el-Fnaa to a home barbecue. The meat is cut small, marinated in cumin, paprika and herbs, and cooked fast and hot so it stays juicy. The technique is simple but unforgiving: overcook them and they turn to leather. This guide covers cutting, marinating and grilling brochettes the Moroccan way.
About 40 minutes plus marinating
Step by step
- 1
Cut the meat small and even
Cut beef, lamb or chicken into small, even cubes, roughly 2-3cm, keeping a little fat on for juiciness. Even sizing means every piece cooks at the same rate — the enemy of a good brochette is a skewer where some cubes burn while others stay raw.
- 2
Marinate in the classic spices
Toss the meat in a marinade of grated onion, garlic, cumin, sweet paprika, chopped coriander and parsley, olive oil and salt. An hour is enough; a few hours is better. This spice mix is what makes the brochettes taste Moroccan rather than generic.
- 3
Thread with a little space
Thread the cubes onto skewers with a small gap between each piece so the heat can reach all sides — packed tight, they steam instead of char. If using wooden skewers, soak them first so they don't burn.
- 4
Grill hot and fast over charcoal
Cook over hot charcoal (or a very hot grill) close to the coals, turning frequently, so the outside chars while the inside stays juicy. Brochettes are small and cook in minutes — stand over them and don't wander off.
- 5
Rest briefly and serve with bread and cumin
Let them rest a minute off the heat, then serve straight away with khobz bread, a bowl of cumin mixed with salt for dipping, and a fresh tomato-and-onion salad. That's the authentic street presentation.
Common mistakes to avoid
- Cutting the cubes too big, so the outside burns before the middle cooks.
- Packing the skewers tight, which steams the meat instead of charring it.
- Grilling over a weak fire, which dries the meat out slowly instead of searing it.
- Walking away — brochettes cook in minutes and overcook in seconds.
Tips from the kitchen
- Leave a little fat on the meat; lean cubes dry out fast on a hot grill.
- Grated onion in the marinade both flavours and tenderises the meat.
- Soak wooden skewers in water first so they don't catch fire.
- A dish of ground cumin mixed with salt for dipping is the classic Moroccan accompaniment.
Questions
What meat is used for Moroccan brochettes?
Beef, lamb and chicken are all common, and liver (kebda) skewers are a street favourite. Whatever the cut, it's diced small with a little fat left on and marinated in cumin, paprika and herbs.
How long do you grill brochettes?
Only a few minutes. The cubes are small and the fire hot, so they char quickly — turn them frequently and pull them off as soon as they're cooked through to keep them juicy.
What do you serve with brochettes?
Traditionally khobz bread, a fresh salad of chopped tomato and onion, and a little dish of ground cumin and salt for dipping. In Marrakech they're a classic Jemaa el-Fnaa food-stall order.
Learn it hands-on in Marrakech
Reading is one thing; doing it beside a local host is another. Book a Marrakech cooking class, or explore the medina on a guided food tour.