kabobs header
BEEF KABOBS
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Moroccan Beef Kabobs

Total Preparation and Cooking Time: 30 minutes
 

1-1/4 pounds boneless beef top sirloin steak, cut 1 inch thick
1 medium onion, cut into 1-inch pieces
1 medium red bell pepper, cut into 1-inch pieces
2 cups hot cooked couscous*
  Chopped fresh cilantro
   
  SEASONING
2 tablespoons chopped fresh cilantro
2 tablespoons olive oil
3 large cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon sweet paprika
1/4 teaspoon ground red pepper

 

1. Cut beef steak into 1-1/4 inch pieces. Combine seasoning ingredients in large bowl. Add beef, onion and bell pepper, toss to coat.

2. Alternately thread beef and vegetable pieces onto four 12-inch metal skewers.

3. Place skewers on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil about 8 to10 minutes for medium rare to medium doneness, turning once. Season with 1/2 teaspoon salt. Place kabobs on top of couscous; sprinkle with cilantro, as desired.

Makes 4 Servings

 
*Couscous

Couscous, tiny pellets of semolina, the ground endosperm of durum wheat, are a type of pasta used throughout North Africa, especially in Morocco and Tunisia.
Classic dish of couscous grains steamed over a pan of stewing vegetables, spices and sometimes meat. The ingredients are combined and served as a main dish--the staple of the Moroccan diet.

Source:   iabeef.org     Copyright 1996-2005 Iowa Beef Industry Council.   All rights reserved.
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SURF & TURF KABOBS
Surf and Turf Kabobs 1 pound sirloin steak
18 raw shrimp

Marinade:
5 T oyster sauce
1 T soy sauce
3 T lemon juice
4 T sunflower oil

Other shellfish, such as lobster and crab, can be added to the skewers.

  • Cut the steak into 24 even-size pieces and place the meat in a nonmetallic dish.
  • Peel the shrimp, leaving the tails attached, as this makes them look attractive.
  • To make the marinade, combine the oyster sauce, soy sauce, lemon juice, and sunflower oil in a small bowl. Pour the mixture over the meat and marinate for 15 minutes.
  • Add the shrimp to the marinade, toss to coat, and marinate for 5 minutes.
  • Remove the meat and shrimp from the marinade, reserving the marinade for basting. Thread the meat onto metal or presoaked wooden skewers, alternating the steak with the shrimp. (Presoaking wooden skewers helps to prevent them from burning as the meat is cooking.)
  • Broil the kabobs over hot coals for 5 - 10 minutes, basting with the reserved marinade and turning frequently.
  • Transfer the kabobs to warm serving plates and serve immediately.
Recipe Compliments of What's Cooking Barbecue
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beef ribs beef ribs
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