Authentic Moroccan Mechoui Recipe: A Feast of Flavors

Ingredients

1 whole lamb or mutton (about 44 lbs)
4 tablespoons of paprika
4 tablespoons of cumin
6 cloves of garlic, minced
2 tablespoons of salt
1 tablespoon of pepper
1/2 cup of olive oil
1 bunch of fresh coriander, chopped
1 bunch of fresh parsley, chopped
6 lemons, juiced

Steps and instructions

Begin by cleaning the lamb. Trim off any excess fat and make sure it's thoroughly washed.
In a bowl, mix together the paprika, cumin, minced garlic, salt, and pepper.
Add the olive oil, lemon juice, chopped coriander, and chopped parsley to the spice mixture and stir until well combined.
Using a brush or your hands, apply the spice mixture all over the lamb, making sure it's well coated. Let it marinate for at least 6 hours, or overnight in the refrigerator for best results.
Prepare your barbecue or roasting pit. The lamb will be cooked over indirect heat, so arrange your coals accordingly.
Once your grill is ready, place the lamb on the grill, bone side down.
Cook the lamb at a low temperature for about 4 to 5 hours, maintaining a heat of about 275F to 300F degrees. Turn the lamb occasionally to ensure even cooking, and baste it with any leftover marinade.
The mechoui is ready when the meat is very tender and almost falling off the bone. Before removing from the grill, you can increase the heat to crisp up the skin if desired.
Allow the lamb to rest for about 20 minutes before carving and serving.

Tools for making

Grill or roasting pit - You will need a grill or a roasting pit to cook the lamb over indirect heat.
Brush or tongs - These utensils will be necessary for applying the spice mixture to the lamb and for turning it during cooking.
Bowl - A bowl will be needed to mix the spice mixture and marinade.
Knife - You will need a knife to trim excess fat from the lamb and to carve it after cooking.
Cutting board - A cutting board will be useful for trimming the lamb and for carving it.
Basting brush - A basting brush will come in handy for brushing the leftover marinade onto the lamb during cooking.
Aluminum foil - This can be used to wrap the lamb for resting after cooking.
Meat thermometer - A meat thermometer will help you ensure that the lamb is cooked to the desired doneness.
Platter - A platter or serving dish is needed to present the carved mechoui.

Recipe variations

Use different spices or spice blends to create a unique flavor profile. For example, you could try using a Moroccan spice blend or a Middle Eastern za'atar seasoning.
Experiment with different marinades by adding ingredients such as yogurt, honey, or vinegar for added flavor and tenderness.
For a different crust, you can mix together breadcrumbs, herbs, and spices to create a flavorful coating before applying the marinade.
Try using different types of meat such as goat, beef, or even chicken instead of lamb.
For a meat-free option, you can marinate and grill large chunks of vegetables like eggplant, zucchini, bell peppers, and onions using the same marinade and cooking method.
Add a smoky flavor by using wood chips or chunks on your grill, such as hickory or mesquite.
For a spicier version, add chili powder, cayenne pepper, or hot sauce to the marinade.
Serve the mechoui with different side dishes like couscous, roasted vegetables, or a fresh salad.
For a different cooking method, you can slow cook the lamb in the oven at a low temperature, wrapped in foil, until it becomes tender and juicy.

Recipe overview

Mechoui is a traditional North African dish, typically served at large gatherings or special occasions. This dish involves a whole lamb or mutton, slow-roasted to perfection over a pit or large grill. Seasoned with an aromatic blend of spices, herbs, and lemon juice, Mechoui offers an incredibly tender and flavorful meat that is loved by many. This recipe will walk you through the process of preparing and cooking your own Mechoui. Expect to marinate the lamb for several hours, or preferably overnight, for the spices to penetrate and infuse the meat with rich flavors. This will be followed by slow cooking over indirect heat for approximately 4 to 5 hours. The result is a beautifully roasted lamb with crisp skin and succulent meat that falls right off the bone. So get your ingredients ready, fire up the grill, and prepare for a feast to remember!

Common questions

How long does it take to cook Mechoui? The cooking time for Mechoui will vary depending on the size of the lamb and the cooking temperature. Generally, it takes approximately 4 to 5 hours to cook a whole lamb weighing around 44 lbs at a low temperature of 275F to 300F degrees.
Can I use a different meat instead of lamb? Yes, you can use mutton as a substitute for lamb in this recipe. However, the cooking time may vary based on the size and type of meat you use.
Can I cook Mechoui in an oven instead of a grill? Yes, if you don't have access to a barbecue or roasting pit, you can cook Mechoui in an oven. Preheat the oven to 300F degrees and place the marinated lamb on a roasting rack in a large roasting pan. Cook for approximately 4 to 5 hours, or until the lamb is tender and cooked through.
Can I make Mechoui ahead of time? Yes, you can marinate the lamb in the spice mixture overnight in the refrigerator for best results. You can also prepare the spice mixture and marinate the lamb up to 24 hours in advance, allowing the flavors to develop even more.
What can I serve with Mechoui? Mechoui is traditionally served with Moroccan flatbread, known as khobz, along with a variety of side dishes such as couscous, roasted vegetables, and a fresh salad. Mint tea is a popular beverage to accompany this delicious dish.

Serving dishes and utensils

Barbecue grill - A barbecue grill is essential for cooking the mechoui. Choose a grill large enough to accommodate the size of the lamb.
Basting brush - A basting brush will come in handy for applying the marinade to the lamb during cooking.
Long-handled tongs - Long-handled tongs will help you handle the lamb safely and turn it over while it's on the grill.
Meat thermometer - A meat thermometer will ensure that the lamb is cooked to the desired doneness. It should read 145°F for medium-rare or 160°F for medium.
Carving knife - A sharp carving knife will make it easier to slice and serve the mechoui once it's cooked.
Cutting board - A large cutting board provides a stable surface for carving the lamb.
Platter or serving dish - A platter or serving dish is necessary for presenting the carved mechoui to your guests.

Origin stories

Mechoui is a traditional North African dish, particularly popular in Morocco and Algeria. The name Mechoui itself means 'roasted on an open fire' in Arabic, and that's exactly how this dish is usually cooked. Dating back centuries, Mechoui is often prepared for large gatherings, festivities, and celebrations like weddings. It's a communal meal, meant to be shared among many. The whole lamb is slow-cooked over a wood or charcoal fire, resulting in tender, falling-off-the-bone meat that's full of flavor. The custom is to eat Mechoui with your hands, right off the bone, making it not just a meal, but a truly immersive experience.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.