Equipment
Choosing a Moroccan Grill or Barbecue
Grilling over charcoal is as Moroccan as tagine. Kefta, brochettes, sardines, lamb chops, merguez — the grill is central. Whether you use a traditional mangal or a modern kettle barbecue, the principles are the same: hot coals, direct heat, and smoky flavour.
At a glance
- Mangal: traditional, cheap, simple — great for skewers and sardines
- Kettle barbecue: most versatile — direct and indirect heat, lid for slow roasting
- Gas grill: works but lacks charcoal smokiness — consider wood chips
- High direct heat, well-marinated meat, and not overcooking are the keys
Guide
The traditional Moroccan grill is the mangal — a simple metal trough or box, often portable, filled with charcoal. It gives direct, intense heat and is perfect for skewered kefta, brochettes and sardines. The mangal is cheap, low-tech and effective. If you can find one in a Moroccan or Middle Eastern shop, it is the most authentic option. Its limitation is temperature control: you manage heat by raising or lowering the food, or by waiting for the coals to ash over.
A kettle barbecue (like a Weber) is the most versatile option. It does everything a mangal does, plus it has a lid for indirect cooking — useful for mechoui-style slow-roasted lamb shoulder or a whole fish. The vents let you control airflow and temperature. For most home cooks outside Morocco, a kettle barbecue is the best all-round choice for Moroccan grilling.
Gas grills work but lack the smoky charcoal flavour that defines Moroccan grilled food. If gas is what you have, use it — the marinades and spice rubs still deliver — but consider adding soaked wood chips in a smoker box for some of that charcoal character. Whatever you use, the key to Moroccan grilling is high, direct heat; well-seasoned, well-marinated meat; and not overcooking. Kefta should be charred outside and juicy inside. Sardines should be just done. Brochettes should be pink in the centre.
Practical tips
- 1
Let charcoal ash over completely (grey, not flaming) before grilling — 20–30 minutes.
- 2
A kettle barbecue with a lid gives you both high-heat grilling and slow indirect roasting.
- 3
Marinate kefta and brochettes for at least an hour before grilling for deep flavour.
- 4
If using gas, add soaked wood chips in a smoker box for charcoal character.
- 5
Don't overcook: Moroccan grilled meat is best charred outside and juicy inside.
Frequently asked questions
What is a mangal?
A simple metal trough or box, often portable, used for charcoal grilling. It is the traditional Moroccan and Middle Eastern grill — cheap, effective and perfect for skewered meats, sardines and kefta.
Do I need charcoal for Moroccan grilling?
Charcoal gives the best, most authentic smoky flavour. Gas works and the marinades still deliver, but the smokiness of charcoal is a defining element of Moroccan grilled food.
What is the best grill for Moroccan cooking at home?
A kettle barbecue — it does direct high-heat grilling for kefta and brochettes, and its lid allows indirect heat for mechoui-style slow roasting. It is the most versatile option.
Try the recipes
Put the tip into practice with these free step-by-step recipes: