Serves: 4
Total Calories: 485
1. Cut the beef into 1/2-inch cubes. Com- bine the onion, parsley, paprika, 1 teaspoon salt, 1/2 teaspoon cumin, the white pepper, and oil in a large baking dish. Add the beef and toss thoroughly to coat. Cover and let marinate, in the refrigerator at least 2 hours but preferably 8.
2. Preheat the grill to high.
3. Thread the beef onto the skewers. When ready to cook, oil the grill grate. Arrange the kebabs on the hot grate and grill, turning once with tongs, until the meat is cooked to taste, 3 to 4 minutes per side for medium (6 to 8 minutes in all Moroccans tend to eat their beef well-done).
4. To serve, place 1 tablespoon each salt and cumin, in tiny separate bowls and place on the table side by side, along with bowls of the shallot relish and harissa. Slide the meat off the skewers onto plates. Let each person season his or her portion to taste with the salt and cumin, then spoon the relish and harissa on top. Serve the bread, in chunks, to soak up the juices.
Serves 4
This Bani Marine Street Beef Kebabs recipe is from the The Barbecue Bible Cookbook. Download this Cookbook today.
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