MOROCCAN BROCHETTES AMERICAN-STYLE

My Grand-daughters' Nana was in Morocco for three years during the early 1970's.  There were no McDonald’s for fast food in those days, but there were brochette stands on convenient street corners.  The brochettes are grilled skewers of marinated meat and onion slipped into fresh French rolls, drizzled with hot sauce and topped with chopped lettuce and tomatoes.  Here is Nana's version of this street food.

Moroccan Brochettes American-style.

When we lost Tom, we lost our grill-master.  My Grandson and I decided we need to learn how to grill if we want to be able to enjoy foods done best on a grill.  We do have Tom's instructions on how to grill kabobs, chicken and chicken wings as he did those for the blog.  So with his instructions in hand we tried grilling.  

Tom slicing his BBQ fresh ham.

POSTS WITH TOM'S GRILLING INSTRUCTIONS

http://michigancottagecook.blogspot.com/2010/05/dutch-indonesian-satehsate-with-peanut.html


http://michigancottagecook.blogspot.com/2010/09/lemon-bbq-sauce-for-grilled-chicken.html


http://michigancottagecook.blogspot.com/2010/06/fathers-day-wings-for-whole-family.html

Armed with Grandpa Tom's instructions, Brad and Jera successfully grill Brochettes.

MOROCCAN BROCHETTES

Bite-sized pieces of chicken, lamb or beef

Quartered onions

Vegetable oil

2 or 3 lemons

1 or 2 heads of fresh garlic, coarsely chopped

Fresh parsley, chopped

4 to 6 bay leaves

Salt and pepper

Ingredients:  Chicken, beef, or lamb, onions, vegetable oil, lemons, garlic, fresh parsley, bay leaves, salt and pepper.

We used chicken tenderloins.  Don't worry about the tendons as the marinade tenderizes them.

Place meat and onions in a container suitable for marinating.  Do not use an aluminum container.  Pour enough oil over the meat and onions to cover.  Quarter the lemons and squeeze the juice over the meat and onions.  Add the lemon pieces to the marinade.  Then add garlic, parsley and bay leaves.  Season with salt and pepper.   Cover.  Marinate for 2 or 3 days in the refrigerator; stir mixture or turn container over to mix a couple of times a day.   When ready to grill, thread meat and onions on skewers and place on hot grill or fondue in hot oil.  Serve on French rolls or with baked potatoes or rice. 

TOM'S DIRECTIONS FOR GRILLING KABOBS
Tom grilled ours over a medium-hot fire for 15 to 20 minutes depending on heat of your fire. He flipped them every 5 minutes to brown each side. When meat is 160°, remove skewers to serving platter. 

Cut meat into bite-sized pieces.

Place meat in sturdy plastic bag.

Cover meat with vegetable oil.

Crush bay leaves and add to meat.

Quarter lemons, squeeze juice over the meat.

Put the lemon peels in the bag with meat.

Meat, bay leaves, lemons and oil in the bag.

 

Cut ends and skin off sweet white onions.  

Quarter onions.

Add onions to meat in the bag.

Remove outer skins from the heads of garlic.  Roughly chop up the cloves.

Chop fresh parsley.

Place parsley in the bag with meat.

Add salt and pepper to the meat.

Close bag and mix the ingredients together.

Place bag in a pan and refrigerate.  Turn meat in the bag, 2 or 3 times a day.  Marinate for 2 to 3 days.

Pour marinaded meat and onions into a pan.

Place meat and onions on skewers.

Grill according to Tom's directions.  We prefer charcoal to gas. 

Grilled meat and onions done to perfection!!

Red pepper sauces.

Put a skewer of meat and onions into a good French roll.   Top with lettuce, sliced tomatoes and red pepper sauce.  Enjoy!  Enjoy!!  Enjoy!!!