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Moroccan Beef Kabobs

TOTAL TIME: Prep: 25 min. + marinating Grill: 10 min. YIELD: 8 servings.
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

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

  • 1. 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.
  • 2. 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.
  • 3. 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.

Nutrition Facts

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

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