MOROCCAN BEEF KEBABS WITH CURRIED COUSCOUS, RAITA AND CHARMOULA VINAIGRETTE
Steps:
- For the couscous: Preheat the oven to 400 degrees.Place the water in an ovenproof casserole. Whisk the curry, salt pepper into the water. Whisk the couscous into the water. Let the couscous stand for 10 minutes to absorb the water.
- Pour half of the olive oil into the couscous. Work the olive oil into the couscous by hand, rubbing the kernels to fluff the couscous break up any clumps, making sure that the couscous is evenly coated with the oil. Place the casserole into the oven and bake for 20 minutes.
- Remove the casserole from the oven and pour the rest of the oil into the couscous. By hand or with a spoon, work the oil through the couscous, breaking up any clumps.
- For the raita: Place the yogurt, mint, cumin, salt and cucumbers in a bowl and stir to combine. Check the seasoning and adjust if necessary. Refrigerate until time to use.
- For the vinaigrette: Place the oil, lemon juice, cilantro, parsley, garlic, cumin, paprika and cayenne in a bowl and stir to combine. Season the charmoula with salt and pepper.
- For the kebabs: Combine the beef, onions, powdered milk, cilantro, mint, ginger, cayenne, salt and pepper in a bowl and mix thoroughly to combine. Divide the mixture into 8 balls. Form each ball into a kebab cylinder about 3 inches long. Refrigerate the kebabs until ready to grill.
- In the meantime soak, wooden skewers in water. Heat the grill to high heat. Insert the skewers into the kebabs. Brush the kebabs with olive oil and grill until they are cooked, 34 minutes per side.
- To complete the dish, place a mound of couscous on a serving plate for each person. Place 2 kebabs on each plate. Garnish the plate with the raita and drizzle the charmoula on the kebabs. Serve with warm pita bread.
MOROCCAN BEEF KABOBS
My grandmother's homemade marinade adds tang and tenderness to these beefy kabobs. Her blend of herbs and spices punches up the flavor without adding lots of calories. -Jennifer Shaw, Dorchester, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a large resealable plastic bag, combine the parsley, cilantro, onion, lemon juice, oil, cumin, coriander, paprika, vinegar, ketchup, garlic, ginger, chili paste, salt and pepper; add beef. Seal bag and turn to coat; refrigerate for 8 hours or overnight., Drain and discard marinade. On eight metal or soaked wooden skewers, thread beef cubes. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. , Grill beef, covered, over medium-high heat or broil 4 in. from the heat for 8-12 minutes or until meat reaches desired doneness, turning occasionally.
Nutrition Facts : Calories 185 calories, Fat 9g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 91mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges
MORROCAN LAMB KEBABS
Tasty morrocan lamb kebabs served in warm pitta with houmous
Provided by hayleym09
Time 2h30m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Chop up onion, garlic, ginger and red chilli. Place lamb in an ovenproof glass roasting dish and add onions etc.. Add tomatoe puree and mix in well to coat all the lamb. Add the olive oil to coat lamb. Add spices and herbs and leave in a warmish room, covered for about 2 hours-longer if you like.
- Place in an oven (200 degrees/gas mark 5) for approx 2 hours until the lamb it tender. Stir the sauce every half hour or so.
- Warm the pitta breads in the oven just before taking the lamb out, slice open and stuff with lamb, salad and houmous! Enjoy!
MOROCCAN STYLE LAMB KEBABS
These kebabs are a great way to cook meat without adding any fat. Why not roast some pumpkin wedges rubbed with a touch of grain mustard and a splash of lemon juice to serve them. Harissa is a fiery chilli paste from Africa and can be found in supermarkets.
Provided by Lene8655
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Pre heat barbecue. Trim any excess fat off the outside of the lamb and then cut into 5cm chunks. place in a non metallic bowl with the oil, lemon juice, spices, garlic, harissa and some seasoning and mix well. Cover and leave to marinate at room temperature for 2 hours.
- Peel the onion, leaving the root end intact, and then cut into 8 wedges so that the slices of onion stay together at the root of each wedge. Cut the lemon into 8 wedges.
- Thread the lamb chunks and lemon and onion wedges alternately onto four 30cm flat metal skewers, and place over medium hot barbecue, for 10 - 15 minutes. Turn every now and then, until the lamb is nicely browned on the outside, but still pink in the centre. Serve with fresh coriander and roasted pumpkin wedges, if liked.
Nutrition Facts : Calories 320, Fat 22.9, SaturatedFat 9.5, Cholesterol 86.2, Sodium 73, Carbohydrate 6.7, Fiber 2.2, Sugar 1.1, Protein 23.2
MOROCCAN STYLE KEBABS
Make and share this Moroccan Style Kebabs recipe from Food.com.
Provided by Lavender Lynn
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Coat a broiler pan or grill rack with cooking spray.
- Toss the meat and zucchini with the olive oil and add the cumin, salt, cinnamon, ginger, oregano and garlic powder. Let stand 15 minutes.
- Thread the meat, zucchini and red pepper on skewers. Grill or broil 6 minutes on each side, or until meat cubes are pink in the center and vegetables are crisp-tender.
- Makes 4 servings.
- If using pork: Pork tenderloin is tasty, moist and perfectly safe when pink in the middle. For optimal flavor and texture, don't cook the meat until it's gray throughout. Use an instant-read meat thermometer to check for doneness: Remove a roast from the oven at 150 degrees F.
Nutrition Facts : Calories 276.6, Fat 14.2, SaturatedFat 4, Cholesterol 95.2, Sodium 504.5, Carbohydrate 3.8, Fiber 1.3, Sugar 2, Protein 32.2
LEMONY MOROCCAN STYLE CHICKEN KEBABS
Make and share this Lemony Moroccan Style Chicken Kebabs recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- For the Marinade:.
- Cut four deep, lengthwise gashes, equally spaced, into each lemon. Put the lemons and garlic cloves in a small microwavable container. Cover and microwave on high until the lemons are soft and juice has exuded from them, about 4 minute (If not soft, continue to microwave in 30-second intervals). Strain the juice into a small container and let the lemons and garlic cool briefly. When the lemons are cool enough to handle, separate them into sections. Scrape the pulp and most of the white pith away with a spoon; discard. Put the scraped lemon peels, garlic, lemon juice, and remaining marinade ingredients in a blender and puree to make a coarse, soft paste. Set 2 tablespoons aside to use for the yogurt sauce.
- To Marinate the Chicken:.
- Put the chicken into a 1-gallon zip-top bag; scrape in the remaining marinade. Massage the bag to coat all the chicken pieces and marinate for 1 to 2 hours in the refrigerator.
- To Grill the Kebabs:.
- Build a medium-hot charcoal fire or heat a gas grill to medium high. Dump the chicken into a bowl, but don't scrape off any excess marinade. Put the onion and peppers in the marinade bag and massage them to coat with the marinade (it's fine if the onion pieces break apart). Transfer to another bowl. Thread the chicken onto skewers, positioning a piece of onion and pepper between the pieces of chicken. If there's extra pepper or onion, thread them onto separate skewers, if you like.
- When ready to grill, oil the grill grate. Grill the kebabs over direct heat (uncovered for charcoal; covered for gas), turning the skewers every 2 to 3 minute until the chicken is firm and shows no redness when cut into, about 10 to 15 minute Check several pieces of chicken to be sure.
- To Make the Sauce:.
- Combine the reserved 2 tablespoons marinade with the cucumber, cilantro, yogurt, and 2 teaspoons salt. Mix well. (Make the sauce no more than an hour before serving or it will be too watery).
- To Serve:.
- Remove the chicken and vegetables from the skewers and serve them in a mound with the yogurt sauce on the side. Garnish with chopped parsley, if desired.
Nutrition Facts : Calories 383.4, Fat 17.3, SaturatedFat 4.6, Cholesterol 168, Sodium 934, Carbohydrate 15.2, Fiber 2.4, Sugar 7.6, Protein 41.8
MOROCCAN LAMB KEBABS
These lamb kebabs taste amazing, a wonderful mix flavours which improve with each hour of marinating. I prefer using the BBQ to the grill. Preparation time includes marinating. Enjoy!
Provided by caitlyn.jf
Categories Lunch/Snacks
Time P1D
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Roughly chop coriander and mint and crush garlic. Whisk first 9 ingredients in medium bowl to blend. Transfer 1/2 the marinade to small bowl; cover, chill, and reserve as basting sauce.
- Add lamb cubes to remaining marinade in medium bowl; toss to coat.
- Marinate 2 hours at room temperature or cover and refrigerate overnight.
- Remove lamb from marinade.
- Thread lamb cubes, onion and apricots onto 4 skewers, dividing equally.
- Brush all skewers with some of reserved marinade.
- Sprinkle skewers with salt and pepper.
- Grill lamb to desired doneness, onion should be soft and brown, turning occasionally, about 8 to 10 minutes.
- Combine couscous and stock in a medium bowl. Cover; stand 5 minute Fluff with a fork, drizzle with olive oil and season.
- Serve with lamb kebabs.
MOROCCAN-STYLE BEEF KABOBS
Try this delicious recipe from Canada Beef, which features a zingy lemon dressing and lets you take advantage of those last warm days with the grill.
Provided by maryjjohnson34
Categories Meat
Time 15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine 1/2 cup (125 mL) water, garlic, green onions, cilantro, lemon rind and juice, curry paste, olive oil, gingerroot and salt. Remove about 1/2 cup (125 mL) and set aside.
- In large sealable freezer bag, toss beef with remaining mixture; refrigerate for 15 minutes.
- Meanwhile, prepare couscous according to package directions, using 1-1/4 cups (300 mL) water; stir in 1/4 cup (50 mL) of reserved dressing. Set aside. Alternately thread beef and pepper chunks onto skewers, discarding marinade.
- Grill or broil kabobs using medium-high heat for 5 minutes per side or until medium-rare.
- Meanwhile, stir remaining reserved dressing into yogurt for dipping sauce. Serve grilled kabobs with couscous and dipping sauce.
- Tip: For the quickest fix, make this meal using store-made fresh beef kabobs, marinating the entire meat and veggie kabobs as directed in the recipe above.
Nutrition Facts : Calories 290.2, Fat 11.8, SaturatedFat 3.5, Cholesterol 91.4, Sodium 134.5, Carbohydrate 8.8, Fiber 2.1, Sugar 5.2, Protein 36.1
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- Preheat the oven to 425°. In a large saucepan of salted boiling water, cook the couscous until al dente, about 8 minutes. Drain, then transfer to a large bowl. Add the lemon juice, paprika, 1/4 cup each of the olive oil and onion and 2 tablespoons each of the chopped parsley and cilantro. Season with salt and pepper and toss to coat. Transfer to a serving platter, cover and keep warm.
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