Ingredients
-
1 lb 2 oz (500 g) Beef
-
1 Onion
-
2 teaspoons ground Cumin
-
2 teaspoons hot Paprika
-
2 fl oz/¼ cup (60 ml) Olive Oil
-
2 tablespoons Lemon Juice
-
3 tablespoons flat-leaf (Italian) Parsley
-
Hummus
Directions
By day, Marrakesh’s huge market place, Jemaa el Fnaa, is a bazaar selling everything from freshly squeezed orange juice with a hint of orange blossom to camel-hide handbags. At night it transforms into one giant food court, shrouded in a fug of smoke from chargrills. Beef and lamb are the meats of choice. With very little effort and expense, these beef kebabs will instantly transport you to a Moroccan marketplace. Enjoy a tall dark ale with these.
Steps
|
1
Done
|
Put the beef, onion, spices, oil, lemon juice and parsley in a bowl. Use your hands to rub the mixture all over the beef. Cover and refrigerate for 3–6 hours, or overnight. |
|
2
Done
|
.Remove the beef from the fridge 30 minutes before cooking. If using wooden skewers, soak them in cold water for 30 minutes so they don’t scorch during cooking. |
|
3
Done
|
Heat a chargrill plate or barbecue hotplate to a high heat. Thread four or five pieces of meat onto your skewers. |
|
4
Done
|
When the hotplate is smoking hot, cook the beef skewers for 4–5 minutes, then turn and cook for another 3–4 minutes. Serve with flatbread, hummus and cucumber slices. |
