Moroccan Beef Kabobs Recipe

Moroccan Beef Kabobs Recipe photo by Taste of Home

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My grandmother's homemade marinade adds tang and tenderness to these beefy kabobs. Her blend of herbs and spices punches up the flavor without adding lots of calories. —Jennifer Shaw, Dorchester, Massachusetts

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Moroccan Beef Kabobs Recipe

Prep: 25 min. + marinating Grill: 10 min.

Yield: 8 Servings

25 10 35

Ingredients

1 cup chopped fresh parsley
1 cup chopped fresh cilantro
1/4 cup grated onion
3 tablespoons lemon juice
2 tablespoons olive oil
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon paprika
1 tablespoon cider vinegar
1 tablespoon ketchup
2 garlic cloves, minced
1 teaspoon minced fresh gingerroot
1 teaspoon Thai red chili paste
Dash salt and pepper
2 pounds beef top sirloin steak, cut into 1-inch pieces

Directions

In a large resealable plastic bag, combine the parsley, cilantro, onion, lemon juice, oil, cumin, coriander, paprika, vinegar, ketchup, garlic, ginger, chili paste, salt and pepper; add beef. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
Drain and discard marinade. On eight metal or soaked wooden skewers, thread beef cubes. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
Grill beef, covered, over medium-hot heat or broil 4 in. from the heat for 8-12 minutes or until meat reaches desired doneness, turning occasionally. Yield: 8 servings.

Nutritional Facts 1 kabob equals 185 calories, 9 g fat (3 g saturated fat), 63 mg cholesterol, 91 mg sodium, 3 g carbohydrate, 1 g fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 1/2 fat.

Originally published as Moroccan Beef Kabobs in Country Woman February/March 2009, p19