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Sizzling summer barbeque

Moroccan ceramic platter

Sizzling summer barbeque

Click here for a printer-friendly version of this article (includes all recipes, each on a separate page)

Occasion

Dazzle your guests with an enticing array of tasty Moroccan themed dishes at your next sunny get together.

Ban the bangers and the dubious burgers, and instead go for a range of tantalizing tasty kebabs, highly flavoured delights for you to munch and a selection of exotic salads.

Welcome your guests with a zingy lemon and thyme punch served in our lovely tea glasses, but do warn your guests: the little drink has teeth!  While the barbi is still heating up, serve dukka with bread and oil.

One of the great joys about a barbeque is the long and leisurely pace of the cooking and eating: take all afternoon or evening gently demolishing a tasty selection of items and enjoying the weather.

Menu

Lemon and thyme punch

Dukka with bread and olive oil

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For the kebabs

Honey and coriander lamb kebabs

Chicken with lime and Ras el hanout

Tuna brochettes with fennel and sumac

For the salads

Roasted peppers with preserved lemon and Argan oil

Mixed leaf salad with Pomegranate Dressing

Giant couscous salad

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Peaches with orange blossom and mint

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Click here for a PDF version of this menu, for you to print and use on the day!

Recipes

The recipes are listed below, please click on each to bring up a printable version.

Wine notes

While traditionally in Morocco soft drinks are served with meals, I think wine works very well with Moroccan food.

Having started with a punch that is quite sharp and zingy, you may want to carry the theme through with a light zingy ice cold sauvignon blanc, or a chilled red to go with stronger flavours of the kebabs.

Planning ahead

The meat kebabs can be but in the marinade the day before and left in the fridge, but let them come to room temperature before cooking them.  The fish kebabs can only be marinated for a couple of hours or the fish will "cook" in the lime juice.

The roasted pepper salad can be prepared a few hours before and left covered.  The dressing can be prepared a head and the couscous salad can be made a few hours before your guests arrive and will sit happily in the fridge.  You may want to add the coriander just before serving to keep its fresh taste.

Setting the scene

While preparing the Moroccan food is a delight, it can add a real sense of occasion to carry your Moroccan theme through to the crockery.  You don't need to spend a fortune and have a whole set a few platters and bowls in jewel colours will give the desired effect, and serving the punch in the tea glasses is great fun.

Dot some small Moroccan candle lanterns around and let their dancing patterns create a magical atmosphere as evening settles.

Key ingredients

The ingredients listed below are available from Maroque.

Dukkah (Ref. 70-40-018) [more...]
 

This middle eastern mix of roasted nuts, seeds and spices. Simply pour into a bowl, dunk some bread into oil and then dip into the dukkah.

Qty: 90gm

Price: £4.75

Cinnamon sticks (Ref. 70-20-027) [more...]
 

Cinnamon sticks 6"

Qty: 50gm

Price: £2.25

Sumac (Ref. 70-20-048) [more...]
 

Sumac. Great for adding a sharp lemon zing to dishes, Sprinkle over feta cheese.

Qty: 75gm

Price: £2.95

Preserved lemons (Ref. 70-40-036) [more...]
 

Preserved lemons

Qty: 400gm jar

Price: £7.75

Pomegranate Molasses (Ref. 70-10-030) [more...]
 

Pomegranate Molasses. This high quality molasses containes only pomegranates.

Qty: 26cl

Price: £5.95

Giant couscous Moghrabieh (Ref. 70-60-006) [more...]
 

Giant couscous Moghrabieh. Cook with just over double the quantity of water with salt or stock. Simmer for 45 minutes.

Qty: 900gm

Price: £3.95

Orange Blossom Water (Ref. 70-10-031) [more...]
 

Orange Blossom Water. Distilled orange blossom flowers.

Qty: 26cl

Price: £5.75

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