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