Moroccan Beef Kabobs

By boscobojo

Ingredients

• 1 cup chopped fresh parsley
• 1 cup chopped fresh cilantro
• 1/4 cup grated onion
• 3 Tbl. lemon juice
• 2 Tbl. olive oil
• 1 Tbl. ground cumin
• 1 Tbl. ground coriander
• 1 Tbl. paprika
• 1 Tbl. cider vinegar
• 1 Tbl. ketchup
• 2 garlic cloves, minced
• 1 tsp. minced fresh ginger root
• 1 tsp. Thai red chili paste
• Dash salt and pepper
• 2 lbs. beef top sirloin steak, cut into 1 inch pieces

Preparation

Step 1

In a large resealable plastic bag, combine the parsley, cilantro, onion, lemon juice, oil, cumin, coriander, paprika, vinegar, ketchup, garlic, ginger, chili paste, salt and pepper; add beef. Seal bag and turn to coat; refrigerate for 8 hours or overnight.

Drain and discard marinade. On eight metal or soaked wooden skewers, thread beef cubes. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.

Grill beef, covered, over medium-hot heat or broil 4 inches from heat for 8-12 minutes or until meat reaches desired doneness, turning occasionally.