Best Moroccan Beef Skewers Recipes

MOROCCAN GROUND BEEF KEBAB / SKEWERS

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.

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 BEEF KEFTA ON SKEWERS WITH CHOPPED VEGETABLE SALAD

Steps:

• In a large bowl combine the beef, onion, garlic, parsley, coriander, mint, marjoram, salt, pepper, cumin, paprika and cayenne. Cover and let sit for one hour. Soak 12 wooden skewers in water for one hour.
• In a separate bowl combine cucumber, tomato, bell pepper, hot pepper, garlic, mint, red wine vinegar, olive oil, salt and pepper tossing to combine. Cover and let marinate at room temperature until ready to serve.
• Preheat grill or broiler.
• Dip hands into a bowl of water. Shape and pack about a 1/3 cup of the meat mixture into 2 sausage-shapes on a soaked wooden skewer. Repeat procedure for remaining meat and skewers.
• Grill the keftas on both sides until cooked through, about 3 to 4 minutes per side. Serve hot with chopped salad.

MOROCCAN BEEF SKEWERS

Steps:

• PREPARE SKEWERS: Preheat the barbecue grill or indoor grill pan with medium-high heat. In a large mixing bowl, combine the beef, garlic, cilantro, parsley, allspice, cumin, and bread crumbs and mix thoroughly with your hands. Mix in the egg until fully combined and season with salt and pepper. FORM SKEWERS: Divide the meat mixture evenly into 8 sausage-shaped balls. Remove all of the rosemary leaves from the stems leaving about an inch of the leaves at the top of the stem. Slide the end of a rosemary skewer into a meatball and gently mold it to keep a sausage shape, packing it tightly with your hand. The meat should be shaped like a sausage with two flat sides. Repeat with remaining meat and skewers. GRILL SKEWERS: Drizzle a little olive oil over each meat skewer and grill for about 4 minutes per side or until cooked through. Remove skewers from the grill to a plate and let rest for 3 minutes. WHILE SKEWERS GRILL, MAKE COUSCOUS: Combine the stock, cilantro, cumin, and salt in a medium saucepan, and bring to a boil over high heat. Remove the pan from the heat. Add the couscous and stir to blend. Cover the pan tightly and let it stand until the liquid is absorbed and the couscous is tender, about 5 minutes. Fluff the couscous with a fork and mix in the olive oil. Season with pepper to taste and cover to keep warm. WHILE COUSCOUS STEAMS, MAKE SAUCE: Peel, seed, and cut the cucumber into a small dice. Mix the yogurt in a small mixing bowl with the cucumber and dill. Grate the lemon zest and squeeze the lemon juice into the yogurt mixture. Season to taste with salt and pepper. TO SERVE: Spoon the couscous evenly onto the center of 4 serving plates. Place two skewers next to each mound of couscous and top with a dollop of the yogurt sauce. Squeeze the lemon over the skewers and serve immediately.