MOROCCAN LAMB
Shopping for dinner doesn't have to be a chore, this five ingredient dish will have you in and out in no time, so there's more time to relax at home
Provided by Good Food team
Categories Buffet, Dinner, Main course, Supper
Time 45m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 350 calories, Fat 22 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 27 grams protein, Sodium 1.47 milligram of sodium
MOROCCAN MARINADE FOR BEEF KEBABS
This Middle Eastern inspired marinade is perfect for beef or lamb. For chicken, substitute lemon juice for the red wine vinegar and reduce the time in the marinade to 30 minutes, or up to 2 hours.
Provided by Cynthia
Categories Entree
Number Of Ingredients 14
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
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
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-INSPIRED BARBECUE SAUCE
Make and share this Moroccan-Inspired Barbecue Sauce recipe from Food.com.
Provided by COOKGIRl
Categories African
Time 25m
Yield 1 1/4 cup
Number Of Ingredients 15
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.
Nutrition Facts : Calories 728.1, Fat 0.7, SaturatedFat 0.1, Sodium 4231.1, Carbohydrate 190.5, Fiber 2.3, Sugar 180.7, Protein 8.3
SAVORY MOROCCAN KEBABS
Authentic Moroccan style kebabs simmering on a bed of golden onions, packed with aromatic spices and fresh herbs.....Yes, please! If you have been foll...
Provided by Estelle Chait
Time 45m
Yield 4
Number Of Ingredients 10
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!
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- Stir together yogurt, parsley, cilantro, lemon juice, oil, garlic, paprika, cumin, salt, pepper and cayenne in a medium bowl. Add chicken and toss to coat well. Cover with plastic wrap and marinate in the refrigerator for 20 minutes.
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