Mechoui BBQ Party menu
Moroccan Mechoui BBQ Party Menu — Whole Roast Lamb for a Crowd
Mechoui is Morocco's answer to a whole-hog barbecue — a whole lamb, or a large shoulder or leg, rubbed simply and roasted slowly until the meat pulls away with your fingers, served with nothing more than cumin and salt for dipping. It is built for a crowd and an afternoon, not a quick dinner. A separate how-to guide to slow-roasting mechoui at home without a pit covers the technique behind the menu below.
The menu
Centrepiece
Whole roast lamb shoulder or leg (mechoui)
Rubbed with butter, garlic, cumin and salt, then roasted low and slow for several hours until falling apart.
Condiment
Small bowls of ground cumin and coarse salt
The only accompaniment mechoui traditionally needs — diners dip each bite themselves.
Grill
Grilled merguez sausages and kefta skewers
Added to the barbecue for variety alongside the main roast.
Salad
Tomato, onion and pepper salad, cooked or raw
A cooling, acidic counterpoint to the richness of the roast lamb.
Bread
Warm khobz, plenty of it
No plates needed — bread is used to pick up the meat directly.
Drink
Mint tea
Served at the end once the fire has died down, a slower final ritual.
Shopping list
- Whole lamb shoulder or leg, or a small whole lamb if catering a large party
- Butter, garlic, ground cumin and salt for the rub
- Merguez sausages
- Minced lamb or beef, onion and parsley for kefta
- Tomatoes, onions and peppers for the salad
- Extra ground cumin and salt for the table
- Plenty of bread or flour to bake khobz
- Charcoal or firewood
- Gunpowder green tea and fresh mint
Prep timeline
-
Day before
Rub the lamb generously with butter, garlic, cumin and salt and leave it covered in the fridge overnight.
-
Morning of, 4-6 hours before eating
Get the fire or oven going low and start the lamb roasting slowly, basting occasionally.
-
1 hour before
Shape the kefta and prepare the tomato salad.
-
30 minutes before
Put the merguez and kefta on the grill once the lamb is resting.
-
At serving
Carve or pull the lamb at the table, with cumin and salt passed around in small bowls.
Host's tips
- Low and slow is the whole method — a shoulder at a low oven or gentle fire temperature for several hours beats any attempt to rush it with high heat.
- Basting the lamb every hour with its own melted butter and juices keeps the outside from drying out during the long roast.
- Cumin and salt really are the only condiments mechoui needs — resist the urge to add a sauce.
- Get the fire started well before you think you need to; a slow roast has little room for a late start.
- Serve the meat pulled apart by hand rather than neatly sliced — mechoui is meant to be eaten informally.
Questions about this menu
What is mechoui?
A whole lamb, or a large cut such as shoulder or leg, rubbed with butter and spices and roasted slowly until the meat is soft enough to pull apart with your fingers. It is a celebration dish for large gatherings.
How long does mechoui take to cook?
A shoulder or leg typically needs four to six hours at a low, steady temperature. A whole lamb cooked over a pit can take considerably longer, often most of a day.
What do you dip mechoui in?
Traditionally nothing more than ground cumin mixed with salt, served in small bowls at the table. The meat itself carries enough flavour from the slow roast and butter basting.
Can I make mechoui in a home oven?
Yes — a low oven, around 150°C, with the meat covered for most of the cooking time and uncovered at the end to crisp the skin, gives a close result without needing a fire pit.
What else is served alongside mechoui at a party?
Grilled merguez and kefta are common additions to round out a barbecue, along with simple tomato salads and plenty of bread, keeping the rest of the table light against the rich lamb.
Learn to cook this menu with a local in Marrakech
Every dish here is taught, hands-on, in a Marrakech cooking class — or taste them across the medina on a guided food tour.