© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Servings: 8 six inch kebabs
This typically Moroccan dish is an excellent hors d'oeuvre to serve at any time. It is amazing how the small cubes of suet improve the flavor of the kebab after some of the fat has burned off. The use of suet is particularly effective when cooking kebabs over a charcoal fire and may be successfully substituted in recipes calling for bacon.
For the Moorish marinade:
¼ cup onion, finely chopped
2 tablespoon parsley, finely chopped.
½ cup olive oil
1 teaspoon salt
¼ teaspoon pepper
¼ teaspoon garlic powder
1 teaspoon ground coriander, optional
½ teaspoon ground cumin, optional
In an 8 by 10 inch shallow baking dish, combine the onion and parsley, then blend in the other ingredients.
For the kebabs:
1 pound beef fillet of steak, cut into ¾ inch cubes, approximately 32 cubes
½ pound beff suet, cut into ½ inch cubes
Blend the beef and suet cubes with the marinade and allow the mixture to marinate for several hours.
Thread four pieces of beef alternately with three pieces of suet (start and end with beef) on a 6 inch metal or bamboo skewer. Grill or Broil using a hot fire, basting occasionally with the marinade.
Arrange 1 Kebab Koutbane on a small plate. Garnish with tomato slices and parsley sprigs at the side of the plate.