This post may contain Amazon or other affiliate links that allow us to earn a small commission at no extra cost to you. Please see our Disclosure Policy for more info.
Liver kebabs or skewers (kouah) are one of the most common street foods in Morocco. They're available in practically every weekly souk and are a staple at many grill joints, vendor stands and restaurants throughout the country. This is actually one of our favorite fast food options if we are in a hurry or if we crave a takeaway meal.
For extra flavor and moisture, kidney fat (suet) may be threaded onto the skewer between every several cubes of liver. Drippings from the fat help keep the liver from drying out; they also create flavor-enhancing smoke when hitting the charcoal.
When making kouah, calf liver is preferred but you can also use sheep liver. The latter is particularly common during Eid al Adha when another type of liver kebab called boulfaf is prepared. Sometimes the liver in kouah is mixed with cubes of kidney and heart; in fact, butchers will usually propose the addition of these two organ meats whenever we buy fresh liver.
In the tradition of this recipe, the liver (kebda) should be well grilled—no one likes uncooked liver—but the inside should remain soft, springy to the touch and juicy. This requires careful watching to avoid over-cooked and gritty liver.
You can enjoy the liver right off the skewer, but many Moroccans like to stuff it into khobz or other bread and make a sandwich out of it. A salad of tomatoes and onions and sometimes fries might be offered as accompaniments, while Moroccan Mint Tea is the traditional beverage of choice.
