Juicy Moroccan Kebabs
As the weather starts getting warmer, outdoor grilling, weekend barbecues and dinners alfresco become very attractive to me. I know I live in a place where it’s warm all the time but I like to follow the rhythm of the seasons nevertheless. I get excited about climatic changes no matter how subtle they are here in the Sunshine State.
I had some doubts about what to title this post and after much thought I had to call these kebabs “juicy” because they are so moist, tender and dripping with flavor. The marinade is really simple. You probably have all the ingredients for it already and no excuse for not making this recipe (Okay, maybe you do if you’re a vegetarian but even so, you should make a once in a lifetime exception. You can always blame your temptation on me if you feel guilty afterwards). The longer you marinate these kebabs, the more flavorful and tender they will get, and the happier you will be. Serve them with a fresh green salad or one of these fine salads for a fantastic spring meal.
MOROCCAN KEBAB RECIPE
Yield: 4 servings
Prep Time: 10 min
Cook Time: 10 min
1 to 1 ¼ pounds boneless beef sirloin
1/3 cup olive oil
1/3 cup red wine vinegar
½ teaspoon ground cumin
½ teaspoon ground black pepper
¼ teaspoon sea salt
1 shallot, coarsely grated
16 sprigs parsley, finely chopped
Cut the sirloin into 1 1/2 –inch cubes and place in a large Ziploc bag.
Stir the rest of the ingredients in a bowl and pour over the meat. Seal the Ziploc bag and squish the marinade around the meat. Refrigerate for at least 2 hours, preferably overnight.
When you’re ready to grill the kebabs, preheat the grill to medium-high heat. Remove the meat from the marinade and thread the sirloin cubes onto metal or pre-soaked bamboo skewers. Grill the kebabs, 3 to 5 minutes per side, or until desired doneness is achieved.
Other Kebab Recipes: