Best 2 Moroccan Beef Kebabs Recipes

Embark on a culinary journey to Morocco with these tantalizing beef kebab recipes. Indulge in the exotic blend of spices, the succulent texture of tender beef, and the vibrant flavors that define Moroccan cuisine. Our collection features three distinct kebab variations, each offering a unique taste experience. From the classic Moroccan beef kebabs, seasoned with a fragrant blend of cumin, paprika, and coriander, to the aromatic kefta kebabs, infused with fresh herbs and a hint of mint, to the spicy harissa kebabs, packing a punch of heat and flavor. These delectable skewers are perfect for a backyard barbecue, a summer gathering, or a cozy dinner at home. Get ready to savor the vibrant tastes of Morocco with our curated selection of beef kebab recipes.

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MOROCCAN BEEF KEBABS WITH CURRIED COUSCOUS, RAITA AND CHARMOULA VINAIGRETTE

Moroccan Beef Kebabs with Curried Couscous, Raita and Charmoula Vinaigrette image

Provided by Food Network

Categories main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 31

Ingredients

2 1/2 cups warm water
1 tablespoon curry powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 1/2 cups fine couscous
3 tablespoons olive oil
1 cup Greek yogurt
1 tablespoon minced fresh mint
1/2 teaspoon ground cumin
1/4 teaspoon salt
1 small English cucumber, peeled, seeded, diced
1/2 cup olive oil
1/4 cup lemon juice
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
1 tablespoon minced garlic
1 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon cayenne
Salt and freshly ground black pepper
1 1/2 pounds ground beef
1/2 cup finely minced red onion
2 ounces nonfat powdered milk
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh mint
1 tablespoon ground ginger
1 teaspoon cayenne
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
Olive oil, for brushing
Pita bread, warmed, for serving

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 KEBABS

MOROCCAN BEEF KEBABS image

Categories Beef

Yield 4 people

Number Of Ingredients 35

Ingredients

Couscous:
2 1/2 cups warm water
1 tablespoon curry powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 1/2 cups fine couscous
3 tablespoons olive oil
Raita:
1 cup Greek yogurt
1 tablespoon minced fresh mint
1/2 teaspoon ground cumin
1/4 teaspoon salt
1 small English cucumber, peeled, seeded, diced
Charmoula Vinaigrette:
1/2 cup olive oil
1/4 cup lemon juice
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
1 tablespoon minced garlic
1 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon cayenne
Salt and freshly ground black pepper
Moroccan Beef Kebabs:
1 1/2 pounds ground beef
1/2 cup finely minced red onion
2 ounces nonfat powdered milk
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh mint
1 tablespoon ground ginger
1 teaspoon cayenne
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
Olive oil, for brushing
Pita bread, warmed, for serving

Steps:

or 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. Read more at: http://www.foodnetwork.com/recipes/moroccan-beef-kebabs-with-curried-couscous-raita-and-charmoula-vinaigrette-recipe.html?oc=linkback

Tips:

Use high-quality beef for the best flavor. Look for cuts that are well-marbled with fat, such as ribeye, strip loin, or flank steak.
Marinate the beef for at least 30 minutes, or up to overnight, to infuse it with flavor. You can use a simple marinade made with olive oil, lemon juice, garlic, and herbs, or try a more complex marinade with spices like cumin, coriander, and paprika.
Skewer the beef tightly so that it doesn't fall apart when you cook it. You can use metal or wooden skewers, but make sure to soak wooden skewers in water for at least 30 minutes before using to prevent them from burning.
Cook the kebabs over medium-high heat until they are cooked to your desired doneness. For medium-rare, cook for about 8-10 minutes per side. For medium, cook for about 10-12 minutes per side. For well-done, cook for about 12-14 minutes per side.
Serve the kebabs immediately with your favorite dipping sauce, such as tzatziki, hummus, or chimichurri.

Conclusion:

Moroccan beef kebabs are a delicious and easy-to-make dish that is perfect for a summer cookout or party. With their tender beef, flavorful marinade, and smoky grilled flavor, these kebabs are sure to be a hit with everyone who tries them. So fire up your grill and give this recipe a try!