Moroccan-style Souvlaki

Ingredients

While the original Greek Souvlaki is typically marinated in lemon juice, olive oil, and herbs like oregano, this Moroccan-style version incorporates a blend of spices such as cumin, coriander, and paprika. The marinade also includes ingredients like garlic, ginger, and yogurt, which add a creamy and tangy element to the dish. Additionally, the traditional pita bread is replaced with Moroccan flatbread or served alongside couscous. We alse have the original recipe for Souvlaki, so you can check it out.

• 500g (1.1 lb) boneless chicken or lamb, cut into cubes 500g (1.1 lb) boneless chicken or lamb, cut into cubes
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 tablespoons plain yogurt 2 tablespoons plain yogurt
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground ginger 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• Juice of 1 lemon Juice of 1 lemon
• Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish
• Moroccan flatbread or couscous, for serving Moroccan flatbread or couscous, for serving

Nutrition

• Calories: 250 kcal / 1046 KJ
• Fat: 12g (Saturated Fat: 2g)
• Carbohydrates: 5g (Sugars: 1g)
• Protein: 28g
• Fiber: 1g
• Salt: 0.8g

Preparation

1. 1.
   In a bowl, combine the olive oil, yogurt, minced garlic, cumin, coriander, paprika, turmeric, ginger, cinnamon, salt, black pepper, and lemon juice. Mix well to form a marinade.
2. 2.
   Add the chicken or lamb cubes to the marinade and toss until evenly coated. Cover the bowl and refrigerate for at least 1 hour, or overnight for maximum flavor.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Thread the marinated meat onto skewers, leaving a small space between each piece.
5. 5.
   Grill the skewers for about 10-12 minutes, turning occasionally, until the meat is cooked through and slightly charred.
6. 6.
   Remove the skewers from the grill and let them rest for a few minutes.
7. 7.
   Serve the Moroccan-style souvlaki on Moroccan flatbread or alongside couscous. Garnish with fresh cilantro or parsley.

Treat your ingredients with care...

• Chicken or lamb — Ensure the meat is cut into evenly sized cubes to ensure even cooking.
• Moroccan flatbread — Warm the flatbread before serving to enhance its texture and flavor.
• Cilantro or parsley — Finely chop the herbs for a vibrant garnish.

Tips & Tricks

• Soak wooden skewers in water for 30 minutes before threading the meat to prevent them from burning on the grill.
• For an extra burst of flavor, squeeze fresh lemon juice over the grilled souvlaki before serving.
• Experiment with different spice combinations to customize the Moroccan-style marinade to your taste preferences.
• If using wooden skewers, make sure to oil them lightly before threading the meat to prevent sticking.

Serving advice

Serve the Moroccan-style souvlaki with a side of Moroccan flatbread or couscous. Accompany it with a refreshing salad of diced tomatoes, cucumbers, and red onions dressed with lemon juice and olive oil. Drizzle some tahini sauce or yogurt sauce over the skewers for added creaminess.

Presentation advice

Arrange the grilled skewers on a platter, garnished with fresh cilantro or parsley. Serve them alongside warm Moroccan flatbread or a mound of fluffy couscous. For an elegant touch, sprinkle some paprika or cumin powder over the dish.