Moroccan Marinade For Beef Kebabs Recipes

MOROCCAN BEEF KEBAB / SKEWERS

Steps:

• Cut any large pieces of meat in half so they will cook faster. Then place the beef cubes in a medium bowl. Chop the parsley & add it to the beef, set aside to be used later.
• Pour the olive oil in a small glass bowl. Add the spices, vinegar & tomato paste, stir until well blended. Grate the onion & add it to the oil mixture.
• Stir the mixture in with the beef until it is well coated. Cover with a lid & place in the refrigerator to marinate for at least 2 hours.
• Place the beef on skewers, leaving a little gap between each piece. Grill on each side until the meat is no longer pink inside, between 10-15 minutes.
• Serve with thick bread instead of utensils. (Moroccans eat most of their food with their right hand, using only bread to scoop up the meal).

MOROCCAN MARINADE FOR BEEF KEBABS

Steps:

• Mix all marinade ingredients together in a large bowl. Toss in beef chunks. Marinate several hours or over-night.
• Thread on skewers alternating with chunks of peppers and onions. grill 3 or 4 minutes per side depending on thickness of meat for medium rare.

GROUND BEEF KEBABS

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.

MOROCCAN BEEF KABOBS

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.
• Coat a grill rack with cooking spray before starting grill. Drain and discard marinade. Thread the beef cubes onto 8 metal or soaked wooden skewers.
• Grill, covered, over medium-hot heat for 9-12 minutes, until meat reaches your desired doneness, turning occasionally.

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.