Moroccan Lamb or Beef Kebabs Recipes

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food recipes) invites you to try Moroccan Lamb or Beef Kebabs (Brochettes) recipe. Enjoy cooking delicious, tasty, & easy Moroccan food and learn how to make Moroccan Lamb or Beef Kebabs (Brochettes).
Tender, flavorful cuts of meat work best for these easy, tasty kebabs. Try using leg of lamb or beef steak fillets.
Serve Moroccan kebabs as an entrée, as part of a multi-course meal, or as a sandwich filler in crusty Moroccan bread or pita-like batbout. Tomato and Roasted Pepper Salad is a popular accompaniment.
Serves four to six as a main course. Well suited for entertaining or special occasions.
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Ingredients:
1 kg (2 lb. 3 oz.) leg of lamb or beef fillet, cut into 3/4" cubes
1 medium onion, finely choppped
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh cilantro
2 teaspoons paprika
1 teaspoon cumin
1 teaspoon pepper
2 teaspoons salt
1 tablespoon vegetable oil
Preparation:
Combine all ingredients in a bowl. Cover with plastic, and leave the lamb or beef to marinate for several hours in the refrigerator.
Transfer the meat to skewers and grill or broil on medium-high heat about 6 or 7 minutes on each side, or until the meat tests done to your preference. Serve immediately.

Tips For Chinese Roast Pork

My mother-in-law made some chinese roast pork when we were in Kuching for the Chinese New Year. Chinese roast pork here refers to siew yuk (in cantonese) or sio bak (in hokkien). With a crispy crackling roasted skin and semi-tender meat, you can be assured of spoonfuls after spoonfuls of rice to go with it. No wonder I put on weight over Chinese New Year!
In Malaysia, there are many roast pork rice stalls around. It is very popular. A plate of white / fragrant rice with a few cuts of these roast pork and a couple of pieces of sliced cucumbers can cost about USD1.00 on the average depending where you go to. Very cheap, right? Absolutely.
This is my mother-in-law’s recipe for Chinese Roast Pork and the measurements are approximate only because she cooks it more by feel than using a strict recipe to follow.
Ingredients
1 piece of pork belly weighing approximately 1 kg
3 tablespoons of coarse / rock salt
2 tablespoons of fine salt
1 tablespoon of five-spice powder
Method
Clean pork belly and pat dry with kitchen towel. Rub fine salt and five-spice powder on meat. Rub coarse salt on skin.
Heat up oven at gas mark 4 (about 180 degrees celcius). Place pork belly on a rack with a tray underneath to catch dripping oil. Roast the pork belly for at least 30 minutes and until the coarse salt crystalises just like in the picture above.
Remove the salt crystals and continue to roast till the skin is crispy. (Alternatively, what my mother-in-law did was to remove the pork belly and fry the pork belly in a wok with skin-downwards and without oil on medium heat till the skin turned crispy)
I have heard of some of the chinese roast pork recipe which called for the pork belly skin to be poked with a sharp knife so as to enable the fat to ooze out faster during roasting. You can try this additional step as well prior to rubbing the coarse salt.

Fruits as a Supplement of Delicious Food

In Uganda there are lots of tropical fruits to eat which include mangoes, paw paws, oranges, tangerines, avocados, jack fruits, lemons, sweet banana (some types of which are used to brew banana wine laced with sorghum for yeast), sugar cane, varies types of berries both localised and wild, guava, pineapples.

If you are in the city, try Nakasero for most of Uganda food and fruits which are also exported overseas. Uganda's fruit industry has not been well developed like that of Kenya so there is not a heavy production of hybridized fruits although some apples are now being grown on a small scale in Kabale in western Uganda.

Some temperate fruits from South Africa and Kenya find their way into Uganda and and on the quantity of Uganda food. Instead you will pleasantly be surprised to eat some wild mangoes and other fruits which although not having striking eye appeal have the juiciest taste you will ever dream of in the world.

There are varieties of fruits always in season and being sold on stalls all over the country especially on the roadside. Please remember to wash your fruit before eating it and any Uganda food.