Moroccan · Street food
Lamb Brochettes (Jemaa el-Fnaa Style)
The smoky lamb skewers that scent the evening air of Marrakech's Jemaa el-Fnaa — cubes of lamb marinated in cumin, paprika, garlic and coriander, threaded with a nugget of fat between pieces and grilled fast over glowing charcoal. Served with bread, cumin-salt and a sharp chopped salad, they are the taste of the square after dark.
- Prep
- 30 min
- Cook
- 12 min
- Total
- 42 min
- Serves
- 4
- Level
- Medium
Ingredients
- 700 g lamb shoulder, cut into 2.5 cm cubes
- 100 g lamb fat, cut into small cubes
- 3 garlic cloves, crushed
- 1 tbsp cumin, 1 tbsp paprika, 1/2 tsp chilli
- 1 small bunch coriander and parsley, finely chopped
- 1 grated onion (juice only)
- 3 tbsp olive oil, salt, black pepper
- Cumin-salt and bread, to serve
Method
- 1
Marinate
Toss the lamb with the garlic, cumin, paprika, chilli, herbs, onion juice, oil and pepper and marinate at least 2 hours or overnight.
- 2
Thread
Thread the lamb onto skewers, slipping a cube of fat between every two or three pieces of meat to keep them juicy.
- 3
Fire the grill
Get charcoal to a glowing, ashen heat with no flames, so the skewers sear without burning.
- 4
Grill fast
Grill 3 minutes a side, turning, until charred outside and pink and juicy within — do not overcook.
- 5
Serve
Salt straight off the grill and serve with bread, extra cumin-salt and a chopped tomato-onion salad.
Chef's tips
- The nugget of fat between pieces is the street secret — it bastes the lean lamb as it grills.
- Grill over ashen coals, not flames, so the outside chars while the inside stays juicy.
- Salt after grilling, not before, so the meat sears rather than sweating.
Frequently asked questions
What cut of lamb is best?
Shoulder — it has enough fat and connective tissue to stay tender and juicy over fast, fierce heat.
Can I cook them without charcoal?
A very hot griddle or grill pan works; you lose the smoke, so lean harder on the cumin and paprika.