If your grill is at the ready year round, then chances are good that you have had kebabs before. But have you ever made them with Moroccan spices that invoke scents of far-away lands? Whether it is midweek, or the fading days of the weekend, this is a perfect treat that can be prepared ahead of time and let sit in the fridge till the moment for grilling is just right. Go ahead and grab a refreshing cup of peach green iced tea and soak up some sun while the agreeable weather lasts.
Should you choose beef or lamb for the kebabs? That is a matter of personal preference, but if lamb is available and your tongue is unfamiliar with it, then this is a good recipe to try it out, as the spices are giving the meat a tremendous seasoning support. Lamb is an oft overlooked protein, and as a red meat it is an excellent source of iron. Like shrimp, it is also high in B12 and selenium, as well as holding its own with elevated levels of zinc, phosphorus and B3.
Variety is the spice of life – you can also add a hint of turmeric, or the more exotic saffron, to the beef kebabs to jazz them up. And be sure to add grilled eggplants with sun-dried tomatoes to round the flavors off nicely and keep to the authentic Moroccan tradition.
Moroccan-Style Beef Kebabs Recipe
Protein: 48g / %
Carbs: 3g / %
Fat: 31g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 1 1/2 lb. ground beef or lamb
- 2 garlic cloves, minced
- 2 green onions, minced
- 2 tbsp. fresh parsley, minced
- 1 tbsp. ground coriander
- 1 tsp. ground cumin
- 1 tsp. paprika
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground allspice
- 1/4 tsp. ground ginger
- 1/4 tsp. cayenne pepper
- 1 egg, beaten
- Sea salt and freshly ground black pepper
- Bamboo or metal skewers
- In a bowl, combine the beef, garlic, onion, parsley, coriander, cumin, paprika, cinnamon, allspice, ginger, cayenne, egg, and season to taste.
- Stir the mixture until everything is well combined.
- Form the beef mixture into a sausage shape around each skewer.
- Refrigerate 30 minutes to 2 hours before grilling.
- Preheat grill to medium-high heat.
- If using wooden skewers, soak them in water 5-10 minutes.
- Grill the skewers 8 to 10 minutes, turning every 2 minutes.