Moroccan Inspired Beef Kabobs

Moroccan style grilled beef kebab with tomato, onion and couscous.

Analida Braeger

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.

5 from 10 votes

Print Recipe

Prep Time 2 15

Cook Time 30

Total Time 2 45

Course Main dish

Cuisine Moroccan

Servings servings

Calories 259 kcal

Ingredients

1 ½ lbs sirloin cubed into 1 ½ inch chunks
2 tablespoon Olive oil
2 tablespoon lemon juice
1 tablespoon authentic Moroccan spice blend ras el hanout
1 teaspoon salt
¼ teaspoon cracked pepper
2 tablespoon cilantro chopped
12 mushrooms
2 sweet onion cut into chunks
4 tomatoes small, cut into halves
5.8 oz couscous ( 1 box)
2 Tbp parsley chopped

Instructions

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.

Notes

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.

Nutrition

Calories: 259kcalCarbohydrates: 14gProtein: 27gFat: 10gSaturated Fat: 2gCholesterol: 69mgSodium: 470mgPotassium: 878mgFiber: 2gSugar: 8gVitamin A: 1120IUVitamin C: 25.8mgCalcium: 82mgIron: 3.2mg

Keyword kabobs, Moroccan, North African, picnic food, red onion

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