The Moroccan grilled meat skewer commonly sold by street vendors is called a brochette.
Moroccan brochettes consist of small pieces of meat threaded onto skewers and grilled over charcoal or another high heat. Beef and lamb are especially common, while chicken and other meats may also be used. Vendors typically season the meat with salt, cumin, paprika, herbs, and other spices before cooking it quickly over an open grill.
Brochettes are found in Moroccan markets, medinas, roadside stalls, and informal restaurants. They are often served with bread, salads, olives, or Moroccan sauces. Their portability and quick cooking make them a classic example of North African street food.
The French-derived word brochette refers broadly to food cooked on a skewer, so the term is not exclusive to Morocco. Moroccan brochettes should also be distinguished from merguez, the spicy sausage frequently grilled and served in the same food culture.