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.
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.
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.
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.
Here’s the marinade recipe for the Moroccan beef kebabs.
- 1/3 cup extra-virgin olive oil
- 1 teaspoon turmeric
- 1/2 teaspoon allspice
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 3 cloves garlic minced
- 3 tablespoons red wine vinegar
- 1 1/2 lbs. top sirloin cut into chunks
- 1/2 purple onion cut into wedges
- 1 red bell pepper cut into wedges
- 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.
Click on the link if you want to read more about the differences between, marinade, marinate and macerate.