Moroccanstylekebabs Recipes

MOROCCAN LAMB

Steps:

• Heat a large, non-stick frying pan. Cook the lamb well on all sides without adding extra oil. Tip in the spices, then fry for 1 min more until aromatic.
• Pour in the chopped tomatoes and parsley, bring to the boil, then simmer gently, with a lid on, for 30 mins or until the lamb is tender. Serve sprinkled with more parsley.

MOROCCAN MARINADE FOR BEEF KEBABS

Steps:

• Mix all marinade ingredients together in a large bowl. Toss in beef chunks. Marinate several hours or over-night.
• Thread on skewers alternating with chunks of peppers and onions. grill 3 or 4 minutes per side depending on thickness of meat for medium rare.

MOROCCAN BEEF KABOBS

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.

MOROCCAN-INSPIRED BARBECUE SAUCE

Steps:

• Combine all the ingredients in a medium sized saucepan.
• Bring to a simmer over medium-high heat (do not allow to boil), cook and stir constantly until the sauce is reduced to about 1 1/4 cups. This should take approximately 15 mintues.
• Pour mixture through a fine sieve to strain.
• Best made several hours in advance of using.
• Freezes well.

SAVORY MOROCCAN KEBABS

Steps:

• Add ground meat and 1/2 onion, minced, to a large bowl. Break up the bread slice and crumble it in. Add chopped parsley, turmeric, paprika, black pepper, ras el hanout, chicken soup mix, and olive oil. Mix well to combine.
• Preheat oven to 175 celsius. Line a baking tray with baking paper. Shape the meat mixture into kebab shapes( an oval with the ends a little pointed), and place on the parchment. Drizzle tops lightly with olive oil, and place in the oven to cook for 10-12 minutes.
• While the kebabs are in the oven, add 1 1/2 Tbs oil to a high rimmed pan, and once the oil is hot, add in one large onion, minced. Saute until fragrant and golden. Remove the kebabs from the oven and with tongs, gently transfer them to the pan with the onions. Simply place the kebabs on top of the onions. Turn the flame on to medium, cover the pan with a lid, and let the kebabs cook for about 10-15 minutes, until cooked all the way through. Enjoy hot!