Moroccan Beef Kabobs Recipes

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MOROCCAN BEEF KEBABS WITH CURRIED COUSCOUS, RAITA AND CHARMOULA VINAIGRETTE



Moroccan Beef Kebabs with Curried Couscous, Raita and Charmoula Vinaigrette image

Provided by Food Network

Categories     main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 31

2 1/2 cups warm water
1 tablespoon curry powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 1/2 cups fine couscous
3 tablespoons olive oil
1 cup Greek yogurt
1 tablespoon minced fresh mint
1/2 teaspoon ground cumin
1/4 teaspoon salt
1 small English cucumber, peeled, seeded, diced
1/2 cup olive oil
1/4 cup lemon juice
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
1 tablespoon minced garlic
1 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon cayenne
Salt and freshly ground black pepper
1 1/2 pounds ground beef
1/2 cup finely minced red onion
2 ounces nonfat powdered milk
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh mint
1 tablespoon ground ginger
1 teaspoon cayenne
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
Olive oil, for brushing
Pita bread, warmed, for serving

Steps:

  • For the couscous: Preheat the oven to 400 degrees.Place the water in an ovenproof casserole. Whisk the curry, salt pepper into the water. Whisk the couscous into the water. Let the couscous stand for 10 minutes to absorb the water.
  • Pour half of the olive oil into the couscous. Work the olive oil into the couscous by hand, rubbing the kernels to fluff the couscous break up any clumps, making sure that the couscous is evenly coated with the oil. Place the casserole into the oven and bake for 20 minutes.
  • Remove the casserole from the oven and pour the rest of the oil into the couscous. By hand or with a spoon, work the oil through the couscous, breaking up any clumps.
  • For the raita: Place the yogurt, mint, cumin, salt and cucumbers in a bowl and stir to combine. Check the seasoning and adjust if necessary. Refrigerate until time to use.
  • For the vinaigrette: Place the oil, lemon juice, cilantro, parsley, garlic, cumin, paprika and cayenne in a bowl and stir to combine. Season the charmoula with salt and pepper.
  • For the kebabs: Combine the beef, onions, powdered milk, cilantro, mint, ginger, cayenne, salt and pepper in a bowl and mix thoroughly to combine. Divide the mixture into 8 balls. Form each ball into a kebab cylinder about 3 inches long. Refrigerate the kebabs until ready to grill.
  • In the meantime soak, wooden skewers in water. Heat the grill to high heat. Insert the skewers into the kebabs. Brush the kebabs with olive oil and grill until they are cooked, 34 minutes per side.
  • To complete the dish, place a mound of couscous on a serving plate for each person. Place 2 kebabs on each plate. Garnish the plate with the raita and drizzle the charmoula on the kebabs. Serve with warm pita bread.

MOROCCAN BEEF KABOBS



Moroccan Beef Kabobs image

My grandmother's homemade marinade adds tang and tenderness to these beefy kabobs. Her blend of herbs and spices punches up the flavor without adding lots of calories. -Jennifer Shaw, Dorchester, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 8 servings.

Number Of Ingredients 15

1 cup chopped fresh parsley
1 cup chopped fresh cilantro
1/4 cup grated onion
3 tablespoons lemon juice
2 tablespoons olive oil
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon paprika
1 tablespoon cider vinegar
1 tablespoon ketchup
2 garlic cloves, minced
1 teaspoon minced fresh gingerroot
1 teaspoon Thai red chili paste
Dash salt and pepper
2 pounds beef top sirloin steak, cut into 1-inch pieces

Steps:

  • In a large resealable plastic bag, combine the parsley, cilantro, onion, lemon juice, oil, cumin, coriander, paprika, vinegar, ketchup, garlic, ginger, chili paste, salt and pepper; add beef. Seal bag and turn to coat; refrigerate for 8 hours or overnight., Drain and discard marinade. On eight metal or soaked wooden skewers, thread beef cubes. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. , Grill beef, covered, over medium-high heat or broil 4 in. from the heat for 8-12 minutes or until meat reaches desired doneness, turning occasionally.

Nutrition Facts : Calories 185 calories, Fat 9g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 91mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges

MOROCCAN BEEF KABOBS



Moroccan Beef Kabobs image

These kabobs are so full of flavor from the marinade of herbs and spices! I especially like the flavor the Thai red chili paste gives the steak. I marinate these overnight, and serve it with couscous and a seasonal green vegetable. NOTE: the preparation time does not include the time for marinating.

Provided by TasteTester

Categories     Meat

Time 25m

Yield 6 serving(s)

Number Of Ingredients 15

1 cup chopped parsley
1 cup chopped cilantro
1/4 cup grated onion
3 tablespoons lemon juice
2 tablespoons olive oil
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon paprika
1 tablespoon cider vinegar
1 tablespoon ketchup
2 garlic cloves, minced
1 teaspoon minced gingerroot
1 teaspoon thai red chili paste
salt and pepper
2 lbs beef top sirloin steaks, cut into 1-inch pieces

Steps:

  • In a large resealable plastic bag, combine the parsley, cilantro, onion, lemon juice, oil, cumin, coriander, paprika, vinegar, ketchup, garlic, ginger, chili paste, salt and pepper; add beef. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
  • Coat a grill rack with cooking spray before starting grill. Drain and discard marinade. Thread the beef cubes onto 8 metal or soaked wooden skewers.
  • Grill, covered, over medium-hot heat for 9-12 minutes, until meat reaches your desired doneness, turning occasionally.

Nutrition Facts : Calories 555.8, Fat 39.7, SaturatedFat 14.2, Cholesterol 148.1, Sodium 143.5, Carbohydrate 4.7, Fiber 1.5, Sugar 1.3, Protein 43.5

MOROCCAN-STYLE BEEF KABOBS



Moroccan-Style Beef Kabobs image

Try this delicious recipe from Canada Beef, which features a zingy lemon dressing and lets you take advantage of those last warm days with the grill.

Provided by maryjjohnson34

Categories     Meat

Time 15m

Yield 4 serving(s)

Number Of Ingredients 13

2 garlic cloves, minced
2 green onions, thinly sliced
1/4 cup minced fresh cilantro
1 lemon, grated rind and juice
2 tablespoons mild curry paste
4 teaspoons olive oil
1 tablespoon minced gingerroot
1 pinch salt
1 lb top sirloin beef grilling steak
1 cup whole wheat couscous
1 cup red pepper
1/2 cup low-fat plain yogurt
1 cup green pepper

Steps:

  • Combine 1/2 cup (125 mL) water, garlic, green onions, cilantro, lemon rind and juice, curry paste, olive oil, gingerroot and salt. Remove about 1/2 cup (125 mL) and set aside.
  • In large sealable freezer bag, toss beef with remaining mixture; refrigerate for 15 minutes.
  • Meanwhile, prepare couscous according to package directions, using 1-1/4 cups (300 mL) water; stir in 1/4 cup (50 mL) of reserved dressing. Set aside. Alternately thread beef and pepper chunks onto skewers, discarding marinade.
  • Grill or broil kabobs using medium-high heat for 5 minutes per side or until medium-rare.
  • Meanwhile, stir remaining reserved dressing into yogurt for dipping sauce. Serve grilled kabobs with couscous and dipping sauce.
  • Tip: For the quickest fix, make this meal using store-made fresh beef kabobs, marinating the entire meat and veggie kabobs as directed in the recipe above.

Nutrition Facts : Calories 290.2, Fat 11.8, SaturatedFat 3.5, Cholesterol 91.4, Sodium 134.5, Carbohydrate 8.8, Fiber 2.1, Sugar 5.2, Protein 36.1

MOROCCAN BEEF KEBAB / SKEWERS



Moroccan Beef Kebab / Skewers image

This is a nice variation from ordinary kebabs. The longer you let the meat marinate, the more tender it will be when you cook it. (The times listed below does not include marinating time).

Provided by FDADELKARIM

Categories     Meat

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

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

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 GROUND BEEF KEBAB / SKEWERS



Moroccan Ground Beef Kebab / Skewers image

Ground beef kebabs can be bought from street vendors in Morocco. They are served with thick bread instead of utensils. Moroccans use the bread to break off a chunk of meat & then pop it into their mouth. (The times listed does not included 1 hour in the fridge.)

Provided by FDADELKARIM

Categories     One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 lbs ground beef
1/2 medium onion, grated
2 garlic cloves, minced
1 tablespoon fresh parsley, finely chopped
1 tablespoon fresh cilantro, finely chopped
1 teaspoon paprika
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2-1 teaspoon cayenne pepper
1/2 teaspoon ras el hanout spice mix, Ras El Hanout - Moroccan Spice Mix

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.

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