Moroccan Beef Kabobs

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   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.

    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 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.