Kabobs always say summer to me. This recipe for Moroccan inspired kabobs are delicious and easy to make. I used my very own blend of authentic Moroccan spice blend: ras el hanout. Other goodies on the skewer are sweet onion, mushrooms and tomato.
In a large bowl mix together olive oil, lemon juice, Moroccan spice blend, cracked pepper, salt and cilantro.
Add the cubed beef to the bowl and mix thoroughly then refrigerate for 2 hours.
Assemble kabobs by alternating beef, mushrooms, onion and tomatoes.
Tip: If you microwave the mushrooms for about 1 minute they will get slightly soft and less likely to crack when you slide them on the skewer.
Heat the grill to medium high.
Cook the kabobs about 6-7 minutes on each side. The edges should have a nice char.
Prepare couscous according to package instructions.
Garnish couscous with parsley.
If your skewers are large the mushrooms might split. Microwave the mushrooms for 1-2 minutes on high to soften them before sliding on the skewers.