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Moroccan beef skewers recipe

Moroccan beef skewers recipe


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  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Beef mince

Lightly spiced, these skewers are excellent with roast vegetables. You may also bake them in the oven.

7 people made this

IngredientsServes: 4

  • 500g minced beef
  • 1 tablespoon ground turmeric
  • 1 tablespoon ground cinnamon
  • 1 pinch cayenne pepper
  • 3 tablespoons minced fresh coriander, plus more for serving
  • 3 tablespoons olive oil
  • salt and ground black pepper

MethodPrep:15min ›Cook:10min ›Ready in:25min

  1. Preheat a barbecue for medium high heat.
  2. Place the minced beef, turmeric, cinnamon, cayenne pepper, minced coriander and olive oil in a large bowl. Mix by hand. Season with salt and pepper. Form the beef mixture into small, elongated meatballs. Thread the meatballs onto skewers.
  3. Barbecue the meatballs until golden on the outside and no longer pink in the centre, about 10 minutes. Sprinkle with minced coriander and serve hot.

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Moroccan Grilled Liver Kebabs – Kouah

Liver kebabs or skewers (kouah) are one of the most common street foods in Morocco. They&rsquore available in practically every weekly souk and are a staple at many grill joints, vendor stands and restaurants throughout the country. This is actually one of our favorite fast food options if we are in a hurry or if we crave a takeaway meal.

For extra flavor and moisture, kidney fat (suet) may be threaded onto the skewer between every several cubes of liver. Drippings from the fat help keep the liver from drying out they also create flavor-enhancing smoke when hitting the charcoal.

When making kouah, calf liver is preferred but you can also use sheep liver. The latter is particularly common during Eid al Adha when another type of liver kebab called boulfaf is prepared. Sometimes the liver in kouah is mixed with cubes of kidney and heart in fact, butchers will usually propose the addition of these two organ meats whenever we buy fresh liver.

In the tradition of this recipe, the liver (kebda) should be well grilled&mdashno one likes uncooked liver&mdashbut the inside should remain soft, springy to the touch and juicy. This requires careful watching to avoid over-cooked and gritty liver.

You can enjoy the liver right off the skewer, but many Moroccans like to stuff it into khobz or other bread and make a sandwich out of it. A salad of tomatoes and onions and sometimes fries might be offered as accompaniments, while Moroccan Mint Tea is the traditional beverage of choice.


Ingredients

  • 450g Beef Mince
  • 2 cloves Garlic, finely chopped
  • 2 tsp Ground Cumin
  • 3 tbsp Parsley, finely chopped
  • 1 tsp Ground All spice
  • 2 Royco Beef Cubes
  • 1 tbsp Olive Oil, for rubbing over skewers
  • 2 tbsp Breadcrumbs
  • 1/4 cup Olive Oil,
  • 1 tsp Salt,
  • 1 Egg, beaten
  • 2/3 cup Greek Style Yogurt
  • Finely grated rind and juice of 1 Lemon
  • Salt & Pepper,

Method

  • Preheat a bbq to medium high heat.
  • In a large bowl combine beef, garlic, 2 tbsp of parsley, spices, Royco Beef Cubes cune crumbles, breadcrumbs and eggs.
  • Season it with salt and pepper and mix thoroughly with your hands.
  • Divide the mixture evenly into 8 balls.
  • Place a meatball onto the end of a skewer and gently mould it into a flat sausage shape down the skewer, packing it tightly with your hand.
  • This should be about 10 cm long, 4 cm wide and 2 cm thick.
  • Repeat with remaining meat.
  • Rub a little olive oil onto each meat skewer and cook on the bbq for about 4 mins per side, or until cooked through.
  • Remove from the bbq to a plate and rest for 3 mins.
  • While the meat is cooking, make the cous cous: Combine the stock and salt in a medium saucepan, and bring to the boil.
  • Cover the pan tightly and stand for 5 mins, or until the liquid is absorbed and the cous cous is tender.
  • Fluff with a fork and mix in the olive oil and 1 tbsp of parsley.
  • Season it with pepper to taste, cover and keep warm.
  • Remove the pan from the heat and stir in the cous cous.
  • Mix the yoghurt in a small bowl with lemon rind and juice and season to taste with salt and pepper.
  • Spoon the cous cous evenly onto the centre of 4 serving places.
  • Place 2 skewers next to each mound of cous cous and top with a dollop of the lemon yogurt sauce, serve immediately.

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Recipe Summary

  • ¼ cup extra-virgin olive oil
  • ¼ cup chopped fresh mint leaves
  • ¼ cup chopped fresh cilantro
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons honey
  • 1 ½ teaspoons kosher salt
  • 2 cloves garlic, minced
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cayenne pepper
  • 4 (6 ounce) skinless, boneless chicken breast halves, cut into 1 1/2 inch cubes
  • 2 cups whole-milk Greek yogurt
  • ½ cup fresh lemon juice
  • ¼ cup finely chopped mint leaves
  • 2 cloves garlic, minced
  • 1 teaspoon finely grated fresh lemon zest
  • 1 teaspoon kosher salt
  • 2 green bell peppers, cut into cubes
  • 1 small red onion, cut into 8 wedges
  • bamboo skewers, soaked in water for 30 minutes

Whisk olive oil, 1/4 cup mint, cilantro, 2 tablespoons lemon juice, honey, 1 1/2 teaspoon salt, 2 cloves garlic, paprika, cumin, coriander, cinnamon, and cayenne in a large bowl. Reserve 1/4 cup marinade in a separate bowl.

Place chicken in a large resealable plastic bag. Pour marinade over chicken. Press air out of the bag and seal tightly. Turn the bag to distribute the marinade. Place in a bowl and refrigerate for 5 hours.

Whisk yogurt, 1/2 cup lemon juice, 1/4 cup mint, 2 cloves garlic, lemon zest, and 1 teaspoon salt together in a bowl to make sauce. Cover and place in the refrigerator.

Toss green bell peppers and red onion in the reserved 1/4 cup marinade. Remove chicken from the bag and discard all marinade. Thread chicken, peppers, and onion alternately onto skewers.

Preheat an outdoor grill for medium-high heat and lightly oil the grate. Arrange skewers on the grill. Close lid and cook, turning once or twice, until chicken is firm to the touch, 8 to 10 minutes. Remove from grill and let stand for 2 to 3 minutes. Serve with cold sauce.


What is Kefta?

Moroccan kefta is a classic dish, traditionally made with either seasoned ground beef or lamb. The addition of fresh herbs adds SO much flavor to the meat, taking this dish way beyond typical burgers or ground beef kabobs.

The seasoned meat skewers are easy to prepare and can be made ahead, so they're perfect to cook up for both large gatherings and regular family meals.

If you're not in the mood to grill, you can easily bake the skewers in the oven, or skip the kabobs and use the mixture to make kefta meatballs instead.

Ingredient Notes and Substitutes

  • Ground meat
    To prevent the kefta from being too dry, be sure to use ground meat with a bit of fat in it. If you'll be making ground beef kabobs, an 80/20 or 85/15 blend works the best. This provides enough fat to keep the meat juicy.


METHOD

Beef- 1. Soak wooden skewers for 20min. 2. Grind coriander, mint, lemon juice, garlic, ginger, powdered spices, olive oil and onion. 3. Pour this over steak cubes and leave to marinate in fridge for 3-4 hours. 4. Preheat oven to 200°C. 5. Place the skewers on a greased tray. Pour marinade over. 6. Grill in oven, turning over now and then, till beef is done to your liking. Remove and cover.
Couscous- 1. Whilst the beef is cooking, place the water for the couscous in an ovenproof casserole dish with a lid. 2. Mix the curry powder, salt and pepper into the water. 3. Whisk the couscous into the water. Let the couscous stand, with lid on, for 10 minutes to absorb the water. 4. When beef is done, after removing, do not switch the oven off, leave it heated at 200°C. 5. Pour half of the olive oil into the couscous and mix in with a spoon. 6. Place the casserole into the oven and bake for 10 minutes. 7. Remove the casserole from the oven and pour the rest of the oil into the couscous. Mix with spoon, work the oil through the couscous, breaking up any clumps.
Raita- 1. Rinse and grate cucumber. 2. Grind chillies, mint, coriander, salt and jeeroo. 3. Mix green paste into yoghurt with grated cucumber.
Carrots- 1. Either cut carrots into even sized batons or into rounds. 2. Toss with all ingredients and place on a greased oven tray. 3. Roast in oven until tender, turning over when cooking. 4. When done, garnish with pomegranate, pine nuts and pistachio.
Assembly- Spoon down couscous, drizzle on some raita, spoon on roasted carrots and place over beef kebabs.


Today I am sharing my favourite combination of Moroccan grilled foods: beef kebab and grilled tomato and green pepper salad, also known in Morocco as chlada mechouia. And if you don’t have a barbecue, it doesn’t mean you can’t have grilled foods. You can just do like me and use a chargrill pan, because we love grilled foods.

This beef kebab recipe is very simple and easy to prepare, the longer you will let the meat marinate, the softer and tastier the meat will get. The red onions are mainly present in this recipe so that the meat can absorb their taste and juices. It’s one of those recipes that requires just a few ingredients but still comes out packed with flavour.

Chlada mechouia is a salad we make in Morocco as a side dish next to grilled foods and sometimes tagines. It’s made of very simple ingredients (tomatoes, green peppers, olive oil and salt) that once grilled and mixed together create a velvety, flavourful and smoky salad. The best way to enjoy the salad is with crusty bread. My favourite thing to do as soon as the salad is ready, is to dip the bread in the salad, it’s soooo good, I don’t know how to describe it, I think you will have to see for yourself.

I love the combination of these two recipes, I find it very fresh and harmoniously tasty. I recommend enjoying it with bread but couscous and brown rice would also work. Enjoy!


Moroccan Style Wagyu Beef Kabobs

Toast the coriander and cumin until fragrant. Then, place the coriander and cumin in a mortar and pestle. Grind until fine.

Add the crushed and minced garlic, ground cinnamon, kosher salt, and chili flakes. Make a paste.

Place the paste, lemon juice, and olive oil in a bowl. Let the bowl sit overnight to develop the flavor.

PREPARING THE TZATZIKI SAUCE

Grate the English cucumber, and toss with 1/2 teaspoon of kosher salt. Let this sit for 30 minutes. Then, squeeze out the excess liquid.

In a large mixing bowl, place the minced garlic cloves, chopped dill, and remaining 1/2 teaspoon of kosher salt.

Stir in the yogurt, and combine thoroughly. Cover tightly, and refrigerate for a couple of hours.

PREPARING THE FULLBLOOD WAGYU BEEF KABOBS

Add the Fullblood Wagyu beef for kabobs to the bowl (that contains your paste, lemon juice, and olive oil). Toss to coat the beef.

Cover the bowl with plastic wrap, and place it in the refrigerator for 2 hours. This allows the beef to marinate.

Bring the Fullblood Wagyu beef out of the refrigerator, and let it sit at room temperature for one hour before starting the grill.

Heat the grill on high while you thread the beef onto the bamboo skewers (that you soaked in water overnight).

Sear the meat on high for 2-3 minutes each side for a medium finish.

Transfer to a plate, and cover the Fullblood Wagyu beef kabobs loosely with foil to keep them warm.

Set aside for 5 minutes to rest.

FINAL STEPS

Place your chilled Tzatziki sauce on a plate, and add a few warm Fullblood Wagyu beef kabobs.


Ingredients

Combine 1/2 cup (125 mL) water, garlic, green onions, cilantro, lemon rind and juice, curry paste, olive oil, ginger root and salt. Remove about 1/2 cup (125 mL) and set aside. In large sealable freezer bag, toss beef with remaining mixture refrigerate for 15 minutes.

Meanwhile, prepare couscous according to package directions, using 1 1/4 cups (300 mL) water stir in 1/4 cup (50 mL) of the reserved dressing. Set aside. Alternately thread beef and pepper chunks onto skewers, discarding marinade.

Grill or broil brochettes using medium-high heat for 5 minutes per side or until medium-rare. Meanwhile, stir remaining reserved dressing into yogurt for dipping sauce. Serve grilled brochettes with couscous and dipping sauce.


Chopped salad with feta and yoghurt

Yotam Ottolenghi’s chopped salad with feta and yoghurt. Photograph: Louise Hagger/The Guardian

This fresh and crunchy salad cuts right through rich dishes such as the one above.

Prep 20 min
Cook 5 min
Serves 4 as a side

3 sticks celery, cut into 12mm-thick slices
1 cucumber, cut in half lengthways, deseeded and cut into 2.5mm half- moons
1 green pepper, deseeded and cut into 2.5mm-thick strips
½ red onion, peeled and very thinly sliced
3 tbsp dill leaves, roughly chopped
3 tbsp coriander leaves, roughly chopped
2 tsp dried mint
1 tbsp coriander seeds, toasted and roughly crushed
120g Greek-style yoghurt
3 tbsp olive oil
2 tbsp lemon juice (ie, from 1-2 lemons)
Salt and black pepper
100g feta, thinly sliced into random shards
1 tsp sumac

Put the celery, cucumber, green pepper, onion, herbs and half the coriander seeds in a large bowl and mix to combine.

In a separate small bowl, whisk together the yoghurt, two tablespoons of oil, the lemon juice, three-quarters of a teaspoon of salt and a good grind of pepper, then pour over the vegetables and toss well to combine.

Transfer half the salad to a large serving platter and top with half the feta. Repeat with another layer each of salad and feta, then top with the sumac and remaining coriander seeds, and finish by drizzling over the remaining tablespoon of oil.



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