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Moroccan Beef Kabobs

Okay, I made up the Moroccan part, the recipe just said North African. But they were fantastic, one of my better recent cooks.

Flat leaf parsley, bunch
Cilantro, bunch
Garlic, 4 cloves
Cumin, 2 tbs
Coriander, 1 tbs
Paprika, 2 tbs
Cayenne, 1 tsp
Saffron, pinch
Lemon juice, fresh, 1/4 cup
EVOO, 1cup
Salt, 1tbs
Ribeye steaks, boneless, 1 per person
Red onion
Red bell pepper

Put all but last three ingredients in food processor and pulsed until mixed. Pour half into small bowl and refrigerated for dipping sauce.

Cut the steak into fairly large chunks for skewing. Put in large bowl and cover with rest of marinade, mix, and refrigerate for 4 hours.

I cooked raised direct at about 400 with lid closed to prevent flare-ups.

They turned out great...super tender, great flavor, and loved the dipping sauce.

Will add more and larger veggies next time, most broke off the skewers.
LBGE & SBGE.  Central Texas.  


  • SpaightlabsSpaightlabs Posts: 1,830
    Sounds awesome!
  • calikingcaliking Posts: 11,014
    Looks tasty! Bookmarked.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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