Beef Kabobs with Moroccan Spices


  • 1 Onion (medium, cubed)
  • 2 T Lemon Juice (fresh)
  • 1 T Olive Oil (+1 t olive oil)
  • 2 clv Garlic
  • 1 t Cumin (ground)
  • 1 t Thyme (fresh, or 1/2 t dried leaves)
  • 1⁄2 t Paprika
  • 1 ds Red Pepper (ground)
  • 15 oz Beef Tenderloin (boneless, cut into 1 inch cubes)
  • 1 Bay Leaf
  • 8 Mushrooms (medium, caps, blanched)
  • Parsley (fresh, flat-leaf to garnish)


Marinade: in food processor or blender, place cubed onion, juice, oil, garlic, cumin, thyme, mint, paprika and ground red pepper. Puree until blended. In a gallon-size sealable plastic bag, combine beef cubes, bay leaf and marinade. Seal bag, squeezing out air; turn to coat beef. Refrigerate 1 hour or overnight, turning occasionally. Allow meat to remain at room temperature 30 minutes before cooking. Drain marinade into small saucepan and bring to a boil; reserve. While meat marinates, soak four 10” bamboo skewers in water for 1 hour. Preheat broiler or grill 20 minutes. Thread vegetables and meat onto skewers, beginning and ending with onion wedges. Set skewers on rack, keeping rack about 2-3 inches from heat. Broil about 3 minutes per side, basting with the marinade when turning. Heat remaining marinade and bring to a boil. Boil for 1 minute. Serve marinade with kabobs.


PER SERVING: 243 Calories, 23 g Protein, 13 g Fat, 7 g Carbohydrate,61 mg Sodium, 66 mg cholesterol, 1 g Dietary Fiber

Serves 4


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