Moroccan Inspired Barbecue Sauce Recipes

MOROCCAN-STYLE BARBECUED LEG OF LAMB

Steps:

• Mix the butter and oil in a bowl, then stir in the spices, thyme, garlic, lemon zest and juice. Add the harissa, 1 tsp salt and plenty of freshly ground black pepper, and mix well.
• Put the butterflied lamb (see step-by-step guide) in a large shallow dish and spoon over the marinade. Using your hands, rub it all over the meat. Cover loosely with foil or cling film and leave to marinate for at least 2 hrs, or overnight in the fridge.
• Light the barbecue, adding plenty of coals. When it is ready, add the lamb, fat-side down, and cook on a fairly high heat for 5 mins until well browned. Turn over and cook for another 5 mins to brown the other side.
• Move the coals to the sides of the barbecue to reduce the heat under the meat and cook more gently for 30-40 mins, turning occasionally. This timing will give you pink meat.
• Remove the meat to a large board and cover tightly with foil. Leave to rest for 10-15 mins.
• For the sauce, fold the harissa, a little salt and the coriander into the yogurt. Cut the lamb into thick slices and serve with the sauce and couscous, if you like.

MOROCCAN-STYLE BBQ CHICKEN THIGHS

Steps:

• Heat oven to 375ºF.
• Pound chicken to 1/4-inch thickness; place smooth-sides down, on work surface. Brush with half the barbecue sauce; sprinkle with pepper.
• Top with prunes, olives and cheese. Roll up, starting at one short end of each. Wrap with bacon; place, seam sides down, in baking dish sprayed with cooking spray. Brush with remaining barbecue sauce.
• Bake 30 min. or until chicken is done (165ºF).

MOROCCAN-INSPIRED BARBECUE SAUCE

Steps:

• Combine all the ingredients in a medium sized saucepan.
• Bring to a simmer over medium-high heat (do not allow to boil), cook and stir constantly until the sauce is reduced to about 1 1/4 cups. This should take approximately 15 mintues.
• Pour mixture through a fine sieve to strain.
• Best made several hours in advance of using.
• Freezes well.

MOROCCAN SPICED LAMB WITH DATE BARBECUE SAUCE

Steps:

• In a small bowl, combine the coriander with the cumin, paprika, ginger, cinnamon and one teaspoon of black pepper. Set aside three tablespoons of the spice mixture for the date barbecue sauce.
• Stir one teaspoon of salt and 1/4 cup of the olive oil into the remaining spice mixture.
• Using a small, sharp knife, make 1/2-inch-deep slits all over the lamb. Press the garlic slices into the slits. Coat the lamb with the spiced oil, making sure to rub it in the slits. Cover with plastic wrap and refrigerate for at least six hours.
• In a medium saucepan, heat the remaining 1/4 cup of olive oil. Add the onion and minced garlic and cook over moderately low heat, stirring occasionally, until softened, about 10 minutes.
• Add the reserved three tablespoons of the spice mixture and cook, stirring occasionally, until fragrant, about four minutes. Add the tomato paste and cook, stirring, for one minute.
• Add the beef broth, honey, saffron water and cayenne pepper and simmer over high heat until the sauce is slightly thickened, about eight minutes.
• Add the minced dates and simmer over low heat, stirring occasionally, until they break down and the sauce is thick and glossy, about 15 minutes.
• Remove from the heat. Stir in the lemon juice and season the sauce with salt and black pepper. Reserve 1/2 cup of the date barbecue sauce for glazing the lamb.
• Heat up your grill.
• Remove the lamb from the refrigerator and lightly season with salt and black pepper.
• Grill over moderate heat, turning once, until the lamb is nicely charred all over and an instant-read thermometer inserted in the thickest part of the leg registers 135 degrees Fahrenheit, about 15 minutes per side. During the last three minutes of grilling, brush the reserved 1/2 cup of date barbecue sauce all over the lamb.
• Transfer the grilled lamb to a carving board and let rest for 10 minutes.
• In a small bowl, toss the olives with the mint and cilantro.
• Slice the lamb across the grain and serve with the date barbecue sauce and olive relish.

MOROCCAN-INSPIRED MEATLOAF

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat olive oil in a large skillet over medium-high heat. Add onion, carrot, celery, garlic, and ginger; cook until onion is translucent, about 5 minutes. Stir in salt, paprika, cumin, curry powder, cayenne, cinnamon, and black pepper and cook to release flavors, 1 to 2 minutes. Remove from the heat and let cool for 10 to 15 minutes.
• Combine the lamb and beef in a large bowl. Add cooled vegetable mixture and stir to combine. Mix in bread crumbs, cilantro, eggs, and mint.
• Transfer meatloaf mixture to a 1 1/2-quart loaf pan and set in a baking pan. Pour water in the baking pan to reach halfway up the sides of the loaf pan.
• Bake in the preheated oven until firm and cooked through, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Remove from the oven and let rest for 10 to 15 minutes.
• Meanwhile, prepare the BBQ sauce, if using. Combine ketchup, onion, molasses, chipotle pepper, adobo sauce, and sugar in a small saucepan over low heat; bring to a simmer. Cook until flavors blend, about 5 minutes. Remove from heat and let cool to room temperature.
• Unmold meatloaf onto a large plate. Slice and serve with the sauce.