Beef Kabobs with Moroccan Spices

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Category : Meat

Recipe : Beef Kabobs with Moroccan Spices

For these kabobs, 10-inch wooden skewers work well. Soak the skewers in water for
about half an hour before cooking, to keep them from catching fire.

Makes 4 Servings

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

To prepare marinade, in food processor or blender, place cubed onion, zest,
juice, oil, garlic, cumin, thyme, mint, paprika and ground red pepper. Puree until
blended. In a gallon-size sealable plastic bag, combine beef cubes, bay leaf and
marinade. Seal bag, squeezing out air; turn to coat beef. Refrigerate 1 hour or
overnight, turning bag occasionally. Allow meat to remain at room temperature
30 minutes before cooking. Drain marinade into small saucepan and bring to a
boil; reserve.
While meat marinates, soak four 10" bamboo skewers in water for 1 hour.
Preheat broiler or grill 20 minutes. Thread vegetables and meat onto skewers,
beginning and ending with onion wedges. Set skewers on rack, keeping rack
about 2-3 inches from heat. Broil about 3 minutes per side, basting with the
marinade when turning.
Heat remaining marinade and bring to a boil. Boil for 1 minute. Serve marinade
with kabobs.

EACH SERVING (1 kabob) PROVIDES: 1 1/4 Vegetables, 3 Proteins, 40 Optional
Calories

PER SERVING: 243 Calories, 23 g Protein, 13 g Fat, 7 g Carbohydrate, 61 mg
Sodium, 66 mg Cholesterol, 1 g Dietary Fiber