Moroccan Beef Kebabs

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Moroccan beef kebabs may just become your new favorite dinner!  They’re perfect for a summer dinner, straight from your grill. Flavored with earthy spices, this is a dinner to love.

Moroccan Beef Kebabs

I took a one-week class in North African Cuisine when I was in cooking school. I am not sure why I chose that specialty class over the sushi class, because I clearly love sushi.

I know, what was I thinking? In any case, if you want to know how to roast a goat or peacock, I’m your girl.

Moroccan Beef Kebabs
Moroccan Beef Kebabs

Maybe it was the tortured romance between Bogie and Bacall, or the exotic mystery which beckoned me. Outside of Egypt, I’ve never been anywhere in North Africa, but someday I will visit Casablanca and listen for the faint tinkle of piano keys as Sam plays. The spices that make Moroccan food sing are allspice, clove, cinnamon, and cumin.

Moroccan Beef Kebabs
Moroccan Beef Kebabs

Add garlic and a squeeze of lemon or red wine vinegar to make an aromatic marinade for chicken or beef.

These Moroccan beef kebabs cook quickly on a skewer.

If you marinate the beef and cook the rice the night before, the whole meal takes less than 30 minutes. I generally use the veggies on the skewers for flavor and color, then make separate vegetable kebabs or a sauté of veggies.

Looking for more skewered dishs?

Try these international recipes

Grilled Greek Chicken

Grilled greek chicken.

Chicken Satay

satay on a skewer.

Grilled Rosemary Shrimp

Rosemary shrimp.
Moroccan Beef Kebabs.

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.
5 from 1 vote
Prep Time 15 minutes
Cook Time 5 minutes
marinate 1 hour
Course Entree
Cuisine Middle Eastern
Servings 4 servings
Calories 399 kcal



  • 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.


Serving: 1servingCalories: 399kcalCarbohydrates: 5gProtein: 39gFat: 24gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 16gCholesterol: 100mgSodium: 682mgPotassium: 731mgFiber: 1gSugar: 2gVitamin A: 939IUVitamin C: 40mgCalcium: 58mgIron: 4mg
Tried this recipe?Let us know how it was!

Read more about the differences between, marinade, marinate and macerate.

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    1. Kristi, I bought those metal skewers in Athens many years ago. They were a good investment! You can get very plain metal skewers in the grocery store too!

5 from 1 vote (1 rating without comment)

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