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
- 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
- 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-high heat or broil 4 in. from the heat for 8-12 minutes or until meat reaches desired doneness, turning occasionally. Yield: 8 servings.
Originally published as Moroccan Beef Kabobs in Country Woman February/March 2009, p19
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
Reviews for Moroccan Beef Kabobs
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review