Recipes Marrakesh Combo Morocco

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Serves: 4


Brochette of Chicken (marinated chicken breast grilled on a skewer):
12 ounces chicken breast, cut in one-inch cubes
1/2 bunch fresh parsley, finely chopped
1 teaspoon fresh garlic, minced
1/2 teaspoon cumin
salt and white pepper to taste
3/4 cup soybean oil
2 drops yellow food coloring
4 each eight-inch skewer sticks

Method of Preparation:
Mix all ingredients well. On each skewer stick, put 3 ounces of chicken. Cook over a bed of hot coals on a barbecue grill or broil in oven until tender, about 5 minutes.

Tangine of Kefta (meatballs in Shermula Sauce):
12 ounces ground beef
1 medium onion, finely chopped
1/2 bunch coriander, chopped
1/2 bunch parsley, chopped
1 teaspoon salt
1 teaspoon white pepper
1 tablespoon cumin
1 tablespoon paprika

Method of Preparation:
Combine ingredients. Roll into meatballs. Brown and then boil in Shermula Sauce until done.

Shermula Sauce:
1/2 cup tomato sauce
1/2 each onion, chopped
1 each tomato, diced
1/2 tablespoon garlic
1/2 tablespoon cumin
1/2 tablespoon salt
1/2 tablespoon white pepper
1/2 bunch parsley, chopped
1 bunch coriander
2 ounces olive oil

Method of Preparation:
Combine above ingredients, bring to a boil and reduce sauce until it reaches desired thickness.