Toss the beef in Moroccan seasoning, sumac and oils, then thread onto eight skewers. Set aside.
Rinse the burghal well in a sieve, then combine in a saucepan with the stock and set over a moderate heat. Bring to a simmer, then once craters appear fit the lid, turn the heat off and set aside for 30 minutes. Stir in the goji berries, pomegranate seeds, nuts and mint.
Cook the shashliks over a moderate charcoal grill for 8-10 minutes, turning regularly, until firm to touch. Serve with the burghal and dukkah.