Recipes for Brochettes à la chermoula and Fresh Tomato Salsa from Chef Kitty Morse’ s Cooking at the Kasbah: Recipes from my Moroccan Kitchen. http://www.kittymorse.com/
Substitute boneless chicken thighs for the lamb.
Makes about 15 kabobs
One 3-pound leg of lamb
1/4 cup olive oil
2 tablespoons minced fresh cilantro
2 tablespoons minced fresh flat-leaf parsley
1/2 onion, grated
1 tablespoon sweet Hungarian paprika
2 garlic cloves, minced
1 teaspoon ground cumin
1/4 cup fresh lemon juice
1 teaspoon pepper
Fresh mint leaves or lettuce leaves for garnish
Ground cumin and salt for serving
Harissa, for serving (North African hot sauce, readily available)
Trim the lamb of fat and cut the meat into 1/2-inch cubes. In a large bowl, combine the meat, olive oil, cilantro, parsley, onion, paprika, garlic, cumin, lemon juice, and pepper. Cover and refrigerate for at least 2 hours or overnight.
Prepare a fire in a charcoal grill or preheat the broiler. Thread 8 to 10 pieces of meat on metal skewers. Grill about over a medium fire, turning occasionally, about 6 to 8 minutes for medium rare. To serve, line a large platter with mint or lettuce leaves and top with the skewers. Serve with plenty of crusty bread, and little saucers filled with cumin, salt, and harissa on the side, for dipping.
In Djemaa el Fna Square, this refreshing salsa usually accompanies brochettes:
2 very ripe tomatoes, peeled, seeded, and coarsely chopped
2 green onions, tops included, finely chopped
4 fresh mint leaves, minced
1/4 teaspoon sugar
Salt and freshly ground pepper to taste in a small bowl, combine all the ingredients.