Moroccan Kebabs Recipe
These Moroccan kebabs are served with a simple couscous salad that can be served warm or cold. Great for a backyard meal.
1 1/2-2 lbs beef stew meat, less than 1 inch thick
2 Tablespoons parsley, finely chopped
1/3 cup olive oil
1/2 small onion, grated
1 Tablespoon tomato paste
1 Tablespoon vinegar
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 cup chicken broth or 1 cup vegetable broth
3/4 cup couscous
3 tablespoons balsamic vinegar
1 tablespoon olive oil
1 tablespoon mustard
1/2 teaspoon lemon, zest of
2 tomatoes, seeded and chopped
1 red bell pepper, seeded and chopped
1/4 cup fresh parsley, chopped
salt and pepper (to season)
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.
To cook, grill on each side until the meat is no longer pink inside, between 10-15 minutes.
Bring stock to a boil in a heavy saucepan.
Stir in couscous.
Cover pan, remove from heat and set aside 15 minutes Combine balsamic vinegar, olive oil, mustard and lemon zest in a small bowl.
Transfer couscous to a large bowl.
Fluff with a fork.
Add tomatoes, red bell pepper and parsley to bowl with cooked couscous.
Pour dressing over mixture and mix again.
Season with salt and pepper.
Can be served warm or chilled.