Beef Moruno Skewers

Ingredients

• 1lb Beef (chunks for skewers or your preferred cut for kebabs)

• 2 tsp Moruno Rub

• 1/2 Onion (diced)

• 2 tbsp Extra Virgin Olive Oil

• 1 tbsp Cilantro (chopped)

• 1 tbsp Parsley (chopped)

• Salt (to taste)

Method

Create a marinade by mixing everything together. Marinate for 2 hours in the cooler if possible. Build your brochette by inserting the meat cubes into the skewers. Grill for 4 minutes per side or until cooked depending on the heat of your bbq/grill.

Flank Steak Shawarma

Ingredients

1 Flank Steak (about 9 to 12oz)

1 Tbsp Shawarma blend

1/4 cup Olive Oil

1/4 Lemon Juice

1 -2 Garlic (cloves, grated)

1 Small Onion (sliced)

Cilantro (garnish)

Method

In a mixing bowl add the olive oil, lemon juice and the onions. Mix well then add your meat, toss well and let marinade for min 30 minutes or for 2-3 hours in the refrigerator before grilling. Cook over the grill until desired finish is achieved and garnish with cilantro OR heat on a pan over high heat, and using your tongs, add the meat in. Spread the meat out so that as much of it is touching the hot surface as possible (and if you need to, do this in batches). Cook for 8 to 15 minutes, flipping and tossing occasionally (if you like less juice and for the meat to be more charred, you will likely go 15 minutes). Slice and serve or keep it whole if serving individual steaks.

Moroccan Harissa Grilled Chicken

• 3lbs Chicken Legs

• 3 Tbls Harissa

• 1 Tbls Olive Oil

• 1 Tbls Honey

• 2 Garlic Cloves - grated

• 1 Lemon - squeezed

• Salt to taste

  Create marinade by whisking Harissa, Olive Oil, Honey, Lemon, Garlic and Salt until well blended. Add Chicken to the marinade to soak up all the flavors ideally overnight but doing so for at least an hour will also add some nice flavor when you’re in a pinch for time.

  Heat up your grill. Meanwhile create a small slit into each chicken leg to allow the heat to enter and cook the meat evenly so the skin doesn’t become too crisp. Cook roughly 6 min each side or until meat is cooked and tender and skin is slightly crispy.

Grilled Whole Branzino & Chermoula

• 3 Whole Branzino

• 2 Tbls Chermoula

• 1 Tbls Harissa

• 2 Tbls Olive Oil

• 1 Tbls Water

• 1 Tsp Sea Salt

• 1/2 cup Cilantro

• 1/2 cup Parsley

• Lemon (to taste)

  Clean and prepare fish. Slit fish down the middle and diagonally across the outside. Mix chermoula, harissa, olive oil, parsley, salt, cilantro and water. Marinate in the cavity and outside of the fish and refrigerate for 1 hour. Grill 6-10 min each side adding extra marinade the last few mins of cooking time and grill until the fish is flaky and drizzle with olive oil and and squeeze of lemon to serve.

Moruno Grilled Mushrooms

• 20-30 Shiitake mushrooms
• 2tsp Moruno blend
• 1 tsp Salt or to your taste
• 1tbsp Olive oil
• Lemon (to taste)

Using wooden or metal skewers, mix olive oil, Moruno and salt. Whisk lightly to ensure all ingredients are well incorporated. Put the mushrooms into the mixture and let marinade for 10-15 min. Place on skewers tightly and put on the grill at a medium heat. Turn frequently so they don't dry out or burn. Serve with lemon wedges - squeeze to taste.

Grilled Quail with Harissa and Sumac

Harissa Quail:

• 3 tbsp Villa Jerada Harissa
• 1 tsp salt
• 2 tbsp olive oil
• 1/4 cup water
• 1/2 tsp crushed thyme
• 2 quail

Sumac Quail:

• 3 tbsp Sumac
• Half a lemon juiced
• 1 tsp salt
• 3 tbsp olive Oil
• 2 quails

In a bowl mix all ingredients to obtain a marinade. Soak the chicken into the marinade for at least 45 min. Grill (we did a bbq for ours) gently turning often enough to ensure nothing burns or overcooks (depending on the bird) about 7 min on each side or until cooked to your preference. Once cooked serve on a dish with some lemon wedges.