Grilled Kebabs Recipe - Moroccan Boulfaf

Ever dreamt of mastering a truly unique and flavorful grilled kebabs recipe? Get ready to discover Boulfaf, a traditional Moroccan dish that's a true celebration of flavor, especially when cooked "hot off the grill." These aren't just any grill skewers recipe; they're tender pieces of liver, beautifully seasoned and wrapped in delicate caul fat, then kissed by the smoky embrace of a charcoal grill. This version of Boulfaf is as authentic as it gets, bringing the heart of Moroccan cooking recipes right to your backyard.
In this guide, you'll learn everything you need to know to make perfect Boulfaf:
How to prep liver so it’s tender and juicy, never chalky or dry.
The secrets to wrapping with caul fat like a pro, ensuring it stays put.
Our simple method for using charcoal grill to avoid constant flare-ups and achieve that perfect smoky char.
Boulfaf (pronounced "bool-faf") is a cherished Moroccan delicacy, essentially liver brochettes wrapped in caul fat. It’s a special dish, most famously enjoyed during Eid al-Adha (the Festival of Sacrifice), where it's often the first meat prepared from the freshly sacrificed animal. The magic of Boulfaf lies in the caul fat – that delicate, lacy membrane that surrounds the internal organs. It's used for a brilliant reason: it bastes the liver as it cooks, infusing it with incredible flavor and keeping it incredibly moist and tender. Without it, liver can easily dry out on the grill.

Ingredients

• 1.5-2 lbs (680-900g) lamb or beef liver, trimmed
• 8-10 oz (225-280g) caul fat, rinsed and patted dry
• 3 tbsp ground cumin, divided
• 1 tbsp sweet paprika
• 1 tsp salt, plus more for serving
• ½ tsp cayenne pepper (optional, adjust to taste)
• ¼ tsp ground coriander (optional)
• Lemon wedges, for serving
• Moroccan bread, for serving

Directions

1. Prep the Caul Fat: Gently rinse the caul fat under cold water if it seems a bit firm or has any impurities. Pat it very dry with paper towels. Lay it flat and carefully cut it into thin strips or roughly 2x2 inch (5x5 cm) squares. Keep it chilled in the fridge while you prep the liver – it’s easier to handle when cold. Quick Fix if it tears: Don't panic! Lightly wet your fingers or the torn strip and gently press it back together, or just use another piece to overlap. It's very forgiving.
2. Prep the Liver: Trim off any tough membranes, connective tissue, or visible veins from the liver. A quick rinse under cold water is fine if needed, but pat it very dry with paper towels afterward. Slice the liver into roughly ½-inch (1.25 cm) thick slabs. For the most tender results, we're going to give it a quick sear before cubing. Place the slabs on the hot side of your grill for just 30-60 seconds per side, until they just begin to firm up and change color on the exterior. This quick sear helps the liver hold its shape and prevents it from crumbling when skewered. Remove from the grill and let cool slightly, then cut the seared slabs into 1-inch (2.5 cm) cubes.
3. Season the Liver: In a medium bowl, combine 2 tablespoons of the ground cumin, sweet paprika, 1 teaspoon of salt, and the optional cayenne pepper and coriander. Add the cubed liver and toss well to ensure every piece is evenly coated with the Moroccan cooking spices. Reserve the remaining 1 tablespoon of cumin, plus extra salt and cayenne, for serving.
4. Wrap & Skewer: Take a piece of seasoned liver and wrap it snugly with a strip or square of caul fat. The caul fat should fully encase the liver. Once wrapped, thread the liver piece onto a metal skewer, piercing it where the overlap of the caul fat meets. This helps secure the fat. Continue wrapping and skewering, leaving a little space (about ¼ inch) between each liver cube on the skewer. Don't cram them together; this allows for better heat flow and even cooking.
5. Grill (Flare-Up Control Method):
   1. Start on the Cooler Side: Place the Boulfaf skewers on the cooler side of your charcoal grill first. This allows the caul fat to gently melt and render its delicious fat slowly, basting the liver without causing immediate flare-ups. Cook here for about 5-7 minutes, turning occasionally, until the caul fat starts to look translucent and slightly crispy.
   2. Finish on the Hot Side: Once the caul fat has rendered nicely, move the skewers to the hot side of the grill for a brief finish. This is where you'll get that beautiful char and smoky flavor. Cook for another 2-3 minutes per side, turning frequently, until the caul fat is golden brown and crispy, and the liver is cooked through.
   3. Doneness Cues: The liver is perfect when it feels tender but not mushy, and the juices run clear (or slightly pink, if you prefer it rarer). There should be no raw, reddish juice. Overcooked liver will be dry, crumbly, and have a chalky texture – avoid this by not over-grilling! An instant-read thermometer should register 150-160°F (65-71°C) for medium-rare to medium.
6. Serve: Remove the Boulfaf from the grill immediately. Serve them piping hot off the skewers. Provide small bowls with the reserved extra cumin, salt, and cayenne pepper, along with fresh lemon wedges and plenty of Moroccan bread. Guests can season their skewers to taste and enjoy them sandwich-style in the bread.