Beef Kabobs With Moroccan Spices Recipe

Name: Beef Kabobs With Moroccan Spices
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 onion, medium, cubed; 1 lemon, zest of, grated; 2 tablespoons fresh lemon juice; 1 tablespoon olive oil; 1 teaspoon olive oil; 2 garlic cloves; 1 teaspoon ground cumin; 1 teaspoon fresh thyme, chopped or ½ teaspoon dried thyme; 1 teaspoon of fresh mint, chopped; ½ teaspoon paprika; 1 dash ground red pepper; 15 ounces boneless beef tenderloin, cut into 1-inch cubes; 1 bay leaf; 1 onion, cut into 8 wedges and blanched; 1 medium red bell pepper, seeded and cored cut into 8 squares blanched; 8 medium mushroom caps, blanched; fresh flat-leaf parsley, chopped, to garnish

Servings: persons

1 onion, medium, cubed
1 lemon, zest of, grated
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1 teaspoon olive oil
2 garlic cloves
1 teaspoon ground cumin
1 teaspoon fresh thyme, chopped or ½ teaspoon dried thyme
1 teaspoon of fresh mint, chopped
½ teaspoon paprika
1 dash ground red pepper
15 ounces boneless beef tenderloin, cut into 1-inch cubes
1 bay leaf
1 onion, cut into 8 wedges and blanched
1 medium red bell pepper, seeded and cored cut into 8 squares blanched
8 medium mushroom caps, blanched
fresh flat-leaf parsley, chopped, to garnish

1
To prepare marinade:.
2
In food processor or blender, place cubed onion, zest, juice, oil, garlic, cumin, thyme, mint, paprika and ground red pepper.
3
Puree until blended.
4
Kabobs:.
5
In a gallon-size sealable plastic bag, combine beef cubes, bay leaf and marinade.
6
Seal bag, squeezing out air; turn to coat beef.
7
Refrigerate 1 hour or overnight, turning bag occasionally.
8
Allow meat to remain at room temperature 30 minutes before cooking.
9
Drain marinade into small saucepan and bring to a boil; reserve.
10
While meat marinates, soak four 10-inch bamboo skewers in water for 1 hour.
11
Preheat broiler or grill 20 minutes.
12
Thread vegetables and meat onto skewers, beginning and ending with onion wedges.
13
Set skewers on rack, keeping rack about 23 inches from heat.
14
Broil about 3 minutes per side, basting with the marinade when turning.
15
Heat remaining marinade and bring to a boil.
16
Boil for 1 minute.
17
Serve marinade with kabobs.
18
EACH SERVING (1 kabob) PROVIDES: 1 1/4 Vegetables, 3 Proteins, 40 Optional Calories.
19
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.

471

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 onion, medium, cubed, 1 lemon, zest of, grated, 2 tablespoons fresh lemon juice, 1 tablespoon olive oil, and more.

Yes, Beef Kabobs With Moroccan Spices falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef Kabobs With Moroccan Spices

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions