Best Moroccan Beef Kabobs Recipes

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., 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.

MOROCCAN BEEF KABOBS

Steps:

• 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-hot heat or broil 4 in. from the heat for 8-12 minutes or until meat reaches desired doneness, turning occasionally. Yield: 8 servings. 4. 1 kabob equals 185 calories, 9 g fat (3 g saturated fat), 63 mg cholesterol, 91 mg sodium, 3 g carbohydrate, 1 g fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 1/2 fat.

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-STYLE BEEF KABOBS

Steps:

• Combine 1/2 cup (125 mL) water, garlic, green onions, cilantro, lemon rind and juice, curry paste, olive oil, gingerroot and salt. Remove about 1/2 cup (125 mL) and set aside.
• In large sealable freezer bag, toss beef with remaining mixture; refrigerate for 15 minutes.
• Meanwhile, prepare couscous according to package directions, using 1-1/4 cups (300 mL) water; stir in 1/4 cup (50 mL) of reserved dressing. Set aside. Alternately thread beef and pepper chunks onto skewers, discarding marinade.
• Grill or broil kabobs using medium-high heat for 5 minutes per side or until medium-rare.
• Meanwhile, stir remaining reserved dressing into yogurt for dipping sauce. Serve grilled kabobs with couscous and dipping sauce.
• Tip: For the quickest fix, make this meal using store-made fresh beef kabobs, marinating the entire meat and veggie kabobs as directed in the recipe above.