Moroccan Brochettes with Lamb or Beef Heart and Kidney
Heart and kidney kebabs feature one of the most common combinations of offal you might come across in Morocco.
- 2.2 lbs Mix of kidney and heart, (lamb or beef)
- 12 oz caul fat or kidney fat
- 1 1/2 tbsp sweet paprika
- 2 tsp cumin
- 1 1/2 tsp salt
- 1/2 tsp cayenne, (optional)
- cayenne, (to taste)
- cumin, (to taste)
- 1 tsp salt
- Remove the transparent membrane from the kidney and cut the kidney into 1/2 inch cubes. Cut the heart the same way.
- Dice the kidney fat (suet) into 1/2 inch cubes. If you are using caul fat instead, cut it into squares as wide as the cubes.
- Make a dry rub with the spices listed above and massage it evenly onto the cubes of fat and offal. Cover and set aside or place in the fridge. Marinate for at least an hour to overnight.
- Prepare the grill and wait for the flames to die down and for the charcoal to develop a thin grey cover.
- Thread heart and kidney cubes, alternating each couple of pieces with fat. About 6 cubes of kidney/fat per skewer should be fine.
- Place the skewers over the hot coals and make sure the flame does not reach the skewers. Keep rotating them so they cook evenly from all sides. They should be firm outside but soft from the inside. Avoid overcooking as it will result in a rubbery heart or kidney kebab.
- Serve the brochettes hot from the grill, generously sprinkled with the condiment spice mix.
- Make sure you have a hot Moroccan tea and a good sandwich bread or wrapping flatbread to go with it. We love when the bread has soaked up the juices from the kebab.
- We also like to serve a fresh tomato, onion and cucumber salad on the side of these and other grilled kebabs.
The spice marinade is the same one used for boulfaf and kouah. All are served with that famous trinity of cayenne, cumin and salt for an extra dip in seasoning before eating.
Of course, a good bread (pita or baguette will do here) and a hot glass of mint tea will round off an irresistible meal. Components 2.2 lbs Mix of kidney and heart, (lamb or beef) 12 oz caul fat or kidney fat 1 1/2 tbsp sweet paprika 2 tsp cumin 1 1/2 tsp salt 1/2 tsp cayenne, (optional) cayenne, (to taste) cumin, (to taste) 1 tsp salt Method Remove the transparent membrane from the kidney and cut the kidney into 1/2 inch cubes.
Dice the kidney fat (suet) into 1/2 inch cubes. If you are using caul fat instead, cut it into squares as wide as the cubes.
Make a dry rub with the spices listed above and massage it evenly onto the cubes of fat and offal. Prepare the grill and wait for the flames to die down and for the charcoal to develop a thin grey cover.
Thread heart and kidney cubes, alternating each couple of pieces with fat. About 6 cubes of kidney/fat per skewer should be fine.
Place the skewers over the hot coals and make sure the flame does not reach the skewers. Keep rotating them so they cook evenly from all sides.
They should be firm outside but soft from the inside. Avoid overcooking as it will result in a rubbery heart or kidney kebab.
Serve the brochettes hot from the grill, generously sprinkled with the condiment spice mix. Make sure you have a hot Moroccan tea and a good sandwich bread or wrapping flatbread to go with it.
We love when the bread has soaked up the juices from the kebab. We as well like to serve a fresh tomato, onion and cucumber salad on the side of these and other grilled kebabs.
