Moroccan Veal Liver and Kidney Skewers — Boulfaf
Moroccan veal liver and kidney skewers, known as « boulfaf » in Morocco, are a treasure of Moroccan street food. Their preparation is simple: a marinade with essential spices like cumin, paprika and coriander, which turn these offals into tender and flavorful bites. To answer a common question: the essential spices in Moroccan cuisine are cumin, paprika, ginger, turmeric and saffron, not to mention coriander and chili. These skewers are perfect for a convivial and quick meal. Serve them with bread and a fresh salad for a perfect balance.
Ingredients
- veal liver400 g
- veal kidney300 g
- onion1
- garlic3 cloves
- ground cumin1 tsp
- paprika1 tsp
- ground coriander1/2 tsp
- cayenne pepper1/4 tsp
- olive oil3 tbsp
- lemon1
- salt1 pinch
- pepper1 pinch
Instructions
- 1
Cut the liver and kidney into 2 cm cubes. Finely chop the onion and garlic.
- 2
In a bowl, mix the olive oil, cumin, paprika, coriander, cayenne, salt and pepper. Add the onion and garlic, then the meat cubes. Mix well and let marinate for 15 minutes.
- 3
Thread the meat pieces onto skewers, alternating liver and kidney.
- 4
Grill on a hot barbecue or griddle for 8-10 minutes, turning halfway, until nicely browned and cooked through.
- 5
Serve immediately with lemon wedges and, if desired, Moroccan bread and a salad.
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