GROUND BEEF KEBABS
These Moroccan ground beef kebabs are as easy as 1-2-3. Combine the ingredients together, skewer them, and grill them to perfection. Minced beef kebabs cook fairly quickly, so these take barely 5 to 6 minutes on the grill. Serve them with flavored rice or pita bread and tahini. Don't forget to serve some homemade hummus and aromatic salads for that full Middle-Eastern experience.
Provided by Veena Azmanov
Time 1h40m
Number Of Ingredients 15
Steps:
- Combine - In a large mixing bowl, combine all the ingredients. Pro tip - We combine all the ingredients before processing to prevent overprocessing.
- Process - Transfer the mixture to the food processor and pulse no more than 8 to 10 times. Pro tip - processing in the food processor makes the mixture slightly stick by distributing the fat. This helps the meat and marinade hold together.
- Marinate - Transfer the meat back to the bow and leave to marinate for 15 minutes on the counter or up to overnight in the fridge. Pro tip - Alternatively, you can thread the meat on the skewers and leave in the fridge until ready to grill.
- Thread/shape kababs - shaping these can be tricky so pay attention.- Take about 1/3 cup amount of beef mixture and make a ball then shape it into a long sausage. - Thread the skewer through the sausage. - Now using your fingers press them around the meat as if you are making a fist pressing the meat to the skewer. - Be gentle not to break the sausage but firm enough so it adheres to the skewersPro tip - dipping your hands in water will make the meat less sticky. Gloves do not help much.
- Hot grill - Heat a grill or cast-iron skillet on medium-high heat. Brush the grill with cooking oil. Pro tip - The grill must be very hot but not smoking hot otherwise the meat will stick to the grill.
- Grill - Place the skewers on the grill and let cook for 4 to 5 minutes on each side. Brush them with oil to keep them moist. The char marks can be controlled by raising and lowing the heat under the grill.Pro tip - do not try to move the kebabs for the first 3 minutes as they will be stuck to the grill. otherwise, you will break them. After 3 minutes they should release on their own.
- Serve immediately with rice or pita topped with tahini sauce or yogurt sauce and a side salad.
Nutrition Facts : Calories 282 kcal, Carbohydrate 9 g, Protein 17 g, Fat 21 g, SaturatedFat 5 g, Cholesterol 44 mg, Sodium 207 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
KAFTA KABOB (GROUND BEEF KABOBS)
This a classic Moroccan dish combining lean beef and fresh herbs served with creamy yogurt sauce. Make this kafta recipe for a quick, flavorful grilled meal.
Provided by Kevin
Categories Main Course
Time 1h28m
Number Of Ingredients 23
Steps:
- Place the ground beef (and or lamb mix), red pepper flakes, salt, ground fennel, cumin and breadcrumbs in a mixing bowl. Set aside.
- In a food processor place the onion, garlic, parsley, cilantro, mint and process until very finely chopped, scraping down sides of bowl.
- Place in a fine mesh sieve and allow to drain excess liquid. Press with fingers or with back of spoon to extract.
- Transfer mixture to bowl with the ground meats and mix by hands until evenly combined. Chill mixture at least 1 hour.
- Make the Tahini Yogurt Sauce: Zest half of the lemon and then juice it. You need 2 tablespoons of lemon juice.
- In a bowl whisk together the yogurt, lemon zest and juice, mint, tahini, water, salt and pepper. Set aside.
- Prepare grill at 450°F. Clean and lightly oil grill grates.
Nutrition Facts : Calories 297 kcal, Carbohydrate 12 g, Protein 18 g, Fat 20 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 62 mg, Sodium 339 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
MOROCCAN BEEF KEBABS WITH CURRIED COUSCOUS, RAITA AND CHARMOULA VINAIGRETTE
Steps:
- For the couscous: Preheat the oven to 400 degrees.Place the water in an ovenproof casserole. Whisk the curry, salt pepper into the water. Whisk the couscous into the water. Let the couscous stand for 10 minutes to absorb the water.
- Pour half of the olive oil into the couscous. Work the olive oil into the couscous by hand, rubbing the kernels to fluff the couscous break up any clumps, making sure that the couscous is evenly coated with the oil. Place the casserole into the oven and bake for 20 minutes.
- Remove the casserole from the oven and pour the rest of the oil into the couscous. By hand or with a spoon, work the oil through the couscous, breaking up any clumps.
- For the raita: Place the yogurt, mint, cumin, salt and cucumbers in a bowl and stir to combine. Check the seasoning and adjust if necessary. Refrigerate until time to use.
- For the vinaigrette: Place the oil, lemon juice, cilantro, parsley, garlic, cumin, paprika and cayenne in a bowl and stir to combine. Season the charmoula with salt and pepper.
- For the kebabs: Combine the beef, onions, powdered milk, cilantro, mint, ginger, cayenne, salt and pepper in a bowl and mix thoroughly to combine. Divide the mixture into 8 balls. Form each ball into a kebab cylinder about 3 inches long. Refrigerate the kebabs until ready to grill.
- In the meantime soak, wooden skewers in water. Heat the grill to high heat. Insert the skewers into the kebabs. Brush the kebabs with olive oil and grill until they are cooked, 34 minutes per side.
- To complete the dish, place a mound of couscous on a serving plate for each person. Place 2 kebabs on each plate. Garnish the plate with the raita and drizzle the charmoula on the kebabs. Serve with warm pita bread.
GARLIC-MUSTARD GRILLED BEEF SKEWERS
Steps:
- Heat grill to high. Skewer 2 pieces of the beef onto 2 skewers so that the meat lies flat. Brush the meat liberally on both sides with the Garlic-Mustard Glaze. Grill the meat for 2 to 3 minutes per side until golden brown and cooked to medium-rare doneness, brushing with the remaining glaze while grilling. Remove from grill and serve.
- Whisk together all ingredients in a small bowl. Cover and let sit at room temperature for 30 minutes before using.
MOROCCAN GROUND BEEF KEBAB / SKEWERS
Ground beef kebabs can be bought from street vendors in Morocco. They are served with thick bread instead of utensils. Moroccans use the bread to break off a chunk of meat & then pop it into their mouth. (The times listed does not included 1 hour in the fridge.)
Provided by FDADELKARIM
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Combine the beef, onion, parsley, cilantro, & spices in a large bowl, refrigerate for 1 hour.
- Wash your hands but don't dry them. Gently pack small amounts of the meat mixture around the skewers, forming a 4-inch long sausage shape on each skewer.
- Grill over charcoal, turning the kebab time to time so not to burn. Cook throughly. Serve with Recipe #260654 or some other dense bread.
GRILLED MOROCCAN VEGETABLE SKEWERS
It's getting ot be that time of the summer when you may need some new ideas for what to do with those summer veggies in your garden. Here's an idea for your grill that is sure to please. Cuisine at Home suggests you serve this dish with couscous. Prep time includes time to soak the wooden skewers.
Provided by Bev I Am
Categories Peppers
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Soak 12" wooden skewers in water for at least 30 minutes.
- Combine parsley, oil, garlic, seasonings, and lemon juice in a bowl.
- Add vegetables and pineapple to the marinade. Let stand at least 10 minutes before skewering.
- Thread vegetables and pineapple onto soaked skewers.
- Preheat grill to medium-high; spray grates with nonstick spray.
- Lightly coat both sides of vegetables with nonstick spray.
- If using a gas grill, turn off one side; on a charcoal grill, push the coals to one side.
- Lay the skewers on the grate with the vegetables over the hot side, handles over the cooler side.
- Grill, covered, until vegetables are cooked and lightly charred, about 3 minutes.
- Turn, baste with any remaining marinade, and grill 2-3 minutes more.
Nutrition Facts : Calories 167, Fat 5.7, SaturatedFat 0.8, Sodium 166.9, Carbohydrate 30.6, Fiber 6, Sugar 18.9, Protein 4.2
MOROCCAN BEEF KABOBS
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
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 185 calories, Fat 9g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 91mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges
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