Moroccan mixed grill

Moroccan mixed grill

By
From
A Month in Marrakesh
Serves
2
Photographer
David Loftus

Ingredients

Quantity Ingredient
240g chicken breast, cut into 5cm pieces
4 lamb chops
6 merguez sausages
2 sirloin steaks
4 tablespoons extra-virgin olive oil, for basting

Lamb kefta

Quantity Ingredient
200g minced lamb
1/2 small red onion, finely grated
1/4 teaspoon ground cumin
1/4 teaspoon paprika
1/4 teaspoon ground coriander
1/4 tablespoon fresh root ginger, finely grated
1 tablespoon fresh coriander, finely chopped
sea salt
freshly ground black pepper
4 flat metal skewers or wooden skewers, soaked in water

To serve

Quantity Ingredient
bread
* harissa [rid:1562]

Method

  1. To make the kefta, combine the minced lamb, red onion, cumin, paprika, ground coriander, ginger and fresh coriander in a bowl. Season generously with salt and pepper and mix well. Shape the mince firmly around two flat metal skewers, then refrigerate for at least 30 minutes.
  2. Meanwhile, thread the chicken pieces onto two metal skewers, or two wooden skewers.
  3. Grill or barbecue the lamb kefta, chicken kebabs, lamb chops, Merguez sausages and sirloin steaks over a medium heat on a barbecue or cast iron griddle pan, basting with a little olive oil and turning occasionally, for about 5–10 minutes, or until the meats are tender.
  4. Divide the mixed grill between two plates and serve with bread and harissa.
Tags:
Morocco
Moroccan
Marrakesh
Africa
African
North African
Month
A Month in Marrakesh
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