Beef Kabobs with Moroccan Spices

By deanarrca

Ingredients

• 1 medium onion, cubed
• lemon zest, of 1 lemon
• 2 tablespoons lemon juice, fresh
• 4 teaspoons olive oil
• 2 cloves garlic
• 1 teaspoon ground cumin
• 1/2 teaspoon dried thyme
• 1/2 teaspoon mint leaves, dried
• 1/2 teaspoon paprika
• 1 dash red pepper
• 16 ounces beef eye of round, cut in 1" cubes
• 1 bay leaf
• 1 medium onion, cut in eighths
• 1 medium red bell pepper, cut in 8ths blanched
• 8 medium mushrooms

Details

Servings 5

Preparation

Step 1

. To prepare marinade, in food processor or blender, place cubed onion, zest, juice, oil, garlic, cumin, thyme, mint, paprika and red pepper. Puree until blended. ( add a teensy bit of water or white wine if marinade is too thick, but note this is a thicker marinade than most) In a quart or gallon-size sealable plastic bag combine beef cubes, bay leaf, and marinade. Seal bag squeezing air out; turn to coat beef. Refrigerate 1 hour to over night if using tenderloin, and definitely overnight upto 24 hours for eye of round. Turn bag occasionally. Allow meat to remain at room temperature for 30 minutes before cooking. Drain Marinade into a small sauce pan. (There won't be much) bring to boil; reserve.

2. while meat marinates, soak four 10" bamboo skewers in water for 1 hour.

3. Preheat broiler or grill 20 minutes. Thread vegetables and meat onto skewers, beginning and ending with onion wedges. Set skewers on rack, keeping rack about 2 to 3 inches from heat. Broil about 3 minutes per side, basting with marinade when turning.

4. Heat remaining marinade and bring to a boil for 1 minute. Serve marinade with Kabobs.

WW Exchanges (1 Kabob) 1 1/4 vegetables, 3 proteins, 40 optional calories

Notes:

Serving Ideas : Couscous with Lime Ginger Sauce & Whole Green Beans