Beef Kabobs with Moroccan Spices
Kebabs of beef, lemon and red pepper, seasoned with cumin and paprika and grilled.
35 min · Serves 4 · Takes some skill
Ingredients
Method
Start cooking mode- Prep 20 min · Cook 15 min · 35 min total
- hard
- 1
To prepare marinade:. In food processor or blender, place cubed onion, zest, juice, oil, garlic, cumin, thyme, mint, paprika and ground red pepper.
- 2
Purée until blended. Kabobs:. In a gallon-size sealable plastic bag, combine beef cubes, bay leaf and marinade.
- 3
Seal bag, squeezing out air; turn to coat beef. Refrigerate 1 hour or overnight, turning bag occasionally.
- 4
Allow meat to remain at room temperature 30 minutes before cooking. Drain marinade into small saucepan and bring to a boil; reserve.
- 5
While meat marinates, soak four 10-inch bamboo skewers in water for 1 hour. Preheat broiler or grill 20 minutes.
- 6
Thread vegetables and meat onto skewers, beginning and ending with onion wedges. Set skewers on rack, keeping rack about 2–3 inches from heat.
- 7
Broil about 3 minutes per side, basting with the marinade when turning. Heat remaining marinade and bring to a boil.
- 8
Boil for 1 minute. Serve marinade with kabobs. EACH SERVING (1 kabob) PROVIDES: 1 1/4 Vegetables, 3 Proteins, 40 Optional Calories.
- 9
PER SERVING: 243 Calories, 23 g Protein, 13 g Fat, 7 g Carbohydrate, 61 mg Sodium, 66 mg Cholesterol, 1 g Dietary Fiber; 6 points.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
