Sizzling summer barbeque
Sizzling summer barbeque
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.
Lemon and thyme punch
Dukka with bread and olive oil
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
Peaches with orange blossom and mint
The recipes are listed below, please click on each to bring up a printable version.
- Lemon and thyme punch
- Honey and coriander lamb kebabs
- Chicken with lime and Ras el hanout
- Tuna brochettes with fennel and sumac
- Pomegranate dressing
- Giant couscous salad
- Peaches with orange blossom and mint
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.
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.
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.
|Cinnamon sticks (Ref. 70-20-027) [more...]|
Cinnamon sticks 6"
|Sumac (Ref. 70-20-048) [more...]|
Sumac. Great for adding a sharp lemon zing to dishes, Sprinkle over feta cheese.
|Preserved lemons (Ref. 70-40-036) [more...]|
Qty: 400gm jar
|Pomegranate Molasses (Ref. 70-10-030) [more...]|
Pomegranate Molasses. This high quality molasses containes only pomegranates.
|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.
|Orange Blossom Water (Ref. 70-10-031) [more...]|
Orange Blossom Water. Distilled orange blossom flowers.