Follow the billowing clouds of smoke and you'll find mini-chicken kebabs cooking over charcoal.
The meat is rubbed with salt and spices, such as paprika and cumin. Spiced ground lamb or beef (kefta) is formed around a skewer and grilled.
Brochettes are served with khobz, harissa (red pepper sauce), red onion, cumin and salt and cost around MAD 20-30 ($2.36-3.55).
Stalls selling steaming vats of snail soup are popular across the country. A bowl costs between MAD 5-10 ($0.59-1.18).
First you pluck the snails from their shells with a toothpick before slurping the soup.
"The snails have an earthy flavor, a bit like shitake mushrooms," says Gail.
Flavored with a concoction of around 15 different spices, Moroccans believe the broth is good for digestion and fever, so some drink it without snails.
Stuffed camel spleen
For an alternative take on sausage, how about tehal (stuffed camel spleen)?
Stuffed with ground beef, lamb or camel meat, olives, spices and a little bit of hump fat, the spleen is sent off to be baked in a communal bread oven.
It's sliced, griddled and served up in a sandwich (MAD 15/$1.77). The texture is soft and creamy, like liver, and tastes gamey.
Or you can pop into Café Clock in Fez for one of their famous camel burgers served with fries and salad (MAD 95/$11.23); 7 Derb el Magana, Talaa Kbira; +212 535 637 855; www.cafeclock.com.
Super sweet pastries and biscuits are big in Morocco, especially during Ramadan, when Muslims fast from sunrise to sunset.
Each evening, they celebrate breaking their fast with succulent dates, pastries and savory harira (lentil and tomato soup).
Some of the most irresistible (and calorific) goodies include briwat (deep fried filo pastry triangles stuffed with almonds) and shebakia (flower-shaped, fried sesame cookies).
Both are dipped in honey and go for around MAD 1-3 each ($0.12-0.35).
Plan-It Fez offers a half-day souk tasting trail in the ancient Fez medina for MAD 960 ($113) per person; +212 535 638 708; www.plan-it-fez.com.