Brochettes (Moroccan Lamb Skewers with Cumin)

Moroccan brochettes bring the familiar pleasure of grilled lamb skewers into a lean, spice-led format: bite-sized pieces of lamb are coated with garlic, cumin, sweet paprika, olive oil and lemon, then cooked quickly over high heat so the edges brown while the centre stays juicy. They are typically served hot from the grill with lemon wedges, often as part of a simple spread with bread, salads or dips. The defining character is direct and savoury rather than heavily sauced — fragrant cumin, gentle paprika warmth, char from the grill and a final hit of citrus to sharpen the richness of the lamb.
Recipe by JustRecipes Editorial Team
Content validated: August 2026 How we create recipes
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Cuisine style Moroccan grilled meat
Spice level Mild
Cooking style Make-ahead friendly • Crowd-friendly • Minimal cleanup
Time commitment Make-ahead friendly

Why this recipe works

  • Clear, savoury seasoning: Garlic, cumin and sweet paprika give the lamb a distinctive Moroccan-style flavour without needing a long ingredient list.
  • Fast grilling: Small cubes of lamb cook quickly over high heat, browning on the outside while staying juicy inside.
  • Fresh finish: Lemon in the marinade and at the table cuts through the richness of the lamb and lifts the warm spices.

Get the most out of this recipe

Timing notes

  • Short marinade: The 45-minute marinade is enough for bite-sized lamb pieces; if preparing further ahead, refrigerate rather than leaving the meat at room temperature.
  • Brief rest: Rest the skewers for a couple of minutes after grilling so the juices settle without the lamb losing its heat.
  • Best served hot: Brochettes are at their best straight from the grill, when the edges are browned and the meat is still juicy.

Common mistakes

  • Avoid drying the lamb: Lamb leg is fairly lean, so remove the skewers once the meat is browned and still slightly springy to the touch.
  • Leave space on the skewers: Thread the lamb with small gaps between pieces so heat can circulate and the meat browns instead of steaming.
  • Use strong heat: A hot grill is important for quick browning; gentler heat can extend the cooking time and make the lamb less juicy.

Ingredient notes

  • Choosing the lamb: Boneless lamb leg gives neat, meaty cubes, while lamb shoulder makes a richer and slightly more succulent skewer.
  • Cumin leads the flavour: Ground cumin is the defining spice here, with sweet paprika adding colour and gentle warmth rather than chilli heat.
  • Finish with lemon: Squeezing lemon over the hot skewers just before eating keeps the flavour bright and balances the savoury grilled lamb.

Equipment you'll need

Barbecue grill Chef’s knife Cutting board Grill Mixing bowl Skewers (wooden or metal)
Ingredients
Instructions
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  1. Crush the garlic to a paste. In a mixing bowl, combine the garlic with the cumin, paprika, salt, pepper, olive oil and the juice of half the lemon.
  2. Cut the lamb into bite-sized cubes and add to the bowl. Toss well to coat, cover, and marinate for 45 minutes at cool room temperature.
  3. Thread the lamb onto skewers, leaving a little space between pieces. Preheat the barbecue grill or grill to high and lightly oil the grates with a little of the marinade on a folded piece of kitchen paper.
  4. Grill the skewers for 6 to 8 minutes total, turning every 1 to 2 minutes, until browned and still juicy. Transfer to a plate and rest for 2 minutes.
  5. Cut the remaining lemon into wedges. Serve the brochettes hot with lemon wedges for squeezing over.

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Recipe notes

Tips

  • If using wooden skewers, soak them in water for 30 minutes before threading to reduce scorching.
  • For the juiciest result, pull the lamb when it is browned outside but still slightly springy to the touch, then let it rest briefly before serving.

Substitutions

  • Replace Lamb leg boneless with Lamb shoulder for a slightly richer, more succulent skewer.

Storage

  • Refrigerate up to 3 days
  • Cool leftovers quickly, then refrigerate in a sealed container for up to 3 days. Reheat on a hot grill or in a very hot frying pan just until piping hot, or freeze for up to 2 months and defrost overnight in the fridge before reheating.

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Brochettes (Moroccan Lamb Skewers with Cumin)
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Recipe overview

  • Servings: 4 servings
  • Total time: 1h 10min (25min active)
  • Difficulty: Easy
  • Cuisine: Moroccan
Beginner friendly Freezer friendly Kid friendly
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Equipment you'll need

Barbecue grill Chef’s knife Cutting board Grill Mixing bowl Skewers (wooden or metal)
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Black pepper

1 cup ≈ 110.4 g
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Fine sea salt

1 cup ≈ 268.8 g
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Ground cumin

1 cup ≈ 96 g
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Olive oil

1 cup ≈ 240 ml
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Sweet paprika

1 cup ≈ 110.4 g
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