Moroccan · Street Food
Marrakech Beef Brochettes
Cubed beef is marinated in a simple mix of onion juice, cumin and paprika, then threaded onto skewers and grilled fast over charcoal, sold from smoking grill carts throughout Marrakech's Jemaa el-Fna and side streets.
- Prep
- 20 min
- Cook
- 10 min
- Total
- 30 min
- Serves
- 4
- Level
- Easy
Ingredients
- 700 g beef sirloin or rump, cut into 2.5 cm cubes
- 1 small onion, grated (juice reserved)
- 3 garlic cloves, crushed
- 1 tsp cumin, 1 tsp paprika
- 3 tbsp olive oil
- Salt and pepper
Method
- 1
Marinate
Toss the beef cubes with the grated onion and its juice, garlic, cumin, paprika, olive oil, salt and pepper.
- 2
Rest
Marinate for at least 30 minutes, or up to overnight in the fridge.
- 3
Thread
Thread the beef onto skewers.
- 4
Grill
Grill over hot charcoal for 2–3 minutes per side for medium doneness, turning frequently.
- 5
Serve
Serve hot with bread and a simple tomato salad.
Chef's tips
- The grated onion's juice tenderises the beef as much as it flavours it — don't discard it before marinating.
- Cut the beef into even cubes so every piece cooks through at the same rate.
Frequently asked questions
What cut of beef works best?
A tender cut like sirloin or rump is ideal for the quick, high-heat grilling used for brochettes; tougher cuts stay chewy at this short cooking time.