Moroccan Beef Kabobs

   A summer staple in our house are kabobs.  We make chicken kabobs, beef kabobs, shrimp kabobs, and even just plain veggie kabobs.  I love how easy they are to make and how healthy they are when served over top of rice.  So when I came across a recipe for Moroccan Beef Kabobs I decided to try a new marinade on our old favorite.

    The marinade consists of both fresh and dried spices, ginger, vinegar, cilantro, and an array of other ingredients.  It smelled great but it didn't look very appetizing.  I made the marinade before I left for work and let the beef sit until I got home.  We speared the beef with a few of our favorite veggies (peppers, onions, squash) and through them on the grill.

    I'm glad I saved some of the marinade to brush on the vegetables.  It was really good!  It made the kabobs tangy and filled with flavor from the spices.  The cilantro was a star ingredient and the chili paste gave it a kick at the end.  I'll be using this marinade again soon.

Moroccan Beef Kabobs (adapted from Taste of Home Magazine)
2 pounds beef, cut into 1 inch cubes
1/2 c. fresh parsley, chopped
1/2 c. fresh cilantro, chopped
1/4 c. minced onion
3 T. lemon juice
2 T. olive oil
1 T. cumin
1 T. ground coriander
1 T. paprika
1 T. red wine vinegar
1 T. ketchup
1 t. salt
1/2 t. pepper
2 garlic cloves, minced
1 t. ground ginger
2 T. red chili paste

1 each green and red bell pepper, cut into 1 inch pieces

1 onion, cut into 1 inch pieces

1 yellow squash, cut into 3/4 inch pieces

1.  In a large freezer bag combine all the ingredients through the red chili paste, except the beef.  Mix well and then add the beef.  Refrigerate at least 8 hours or overnight.

2.  Drain the marinade and reserve 1/4 c. for brushing on the vegetables.  Thread the beef onto metal skewers interspersed with the peppers, onions, and squash.

3.  Grill over medium high heat for 5 minutes.  Turn, brush with marinade, and cook an additional 5 minuets.  Serve over rice.

This post linked to:

Tempt My Tummy Tuesdays, Totally Tasty Tuesdays, Made From Scratch Tuesday

Tuesdays at the Table