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.

 

 

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MOROCCAN KEBAB RECIPE

Yield: 4 servings

Prep Time: 10 min

Cook Time: 10 min

Ingredients:

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

Directions:

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.

Eat immediately.

Other Kebab Recipes:

Beef Brochettes in Kalamata Olive Marinade

Chicken Adana

Brochettes with Ras el Hanout, Lemon and Garlic

 

 

9 Responses to “Juicy Moroccan Kebabs”

  1. 1

    Kankana — 04/03/2012 @ 6:50 pm

    Seeing this I am getting a humongous craving! wish I was staying close by :)

  2. 2

    Eha — 04/04/2012 @ 1:18 am

    Love the shish-kebaby things and cook them regularly – actually do something rather similar myself, but tend to use lamb, which I super-adore :) !

  3. 3

    Gaz — 04/04/2012 @ 3:34 am

    Mmmm these kebabs are just the ticket for a tasty BBQ. A little nippy this week here in France as the temperatures have just dropped after the ‘mini’ heat wave last week.

  4. 4

    Louanne — 04/04/2012 @ 6:28 am

    I cannot wait to make these…I gave up meat for Lent so they are on my menu for next week! Pinned them, too.

  5. 5

    Magda | My Little Expat Kitchen — 04/04/2012 @ 10:51 am

    Nisrine, these kebabs look amazing! I love grilled meat and I always opt for kebabs when I crave something deliciously juicy!

  6. 6

    Lucy — 04/05/2012 @ 10:53 am

    These look great and make me think of summer barbeques – I’m sure these would be a very welcome addition!

  7. 7

    amnon — 04/06/2012 @ 6:11 am

    Jews celebrate the holiday Stop now and this recipe fits the spirit of the holiday ….. happy holiday from the Holy Land

  8. 8

    Nisrine — 04/06/2012 @ 6:19 pm

    Amnon, thank you so much. Happy holidays to you!

  9. 9

    Sarah — 04/20/2012 @ 9:13 am

    It’s grill season here and these zesy kebabs look perfect to make. I love your new blog design.

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