Moroccan Kebabs Recipe

These Moroccan kebabs are served with a simple couscous salad that can be served warm or cold. Great for a backyard meal.


Moroccan Kebabs
1 1/2-2 lbs beef stew meat, less than 1 inch thick
2 Tablespoons parsley, finely chopped
1/3 cup olive oil
1/2 small onion, grated
1 Tablespoon tomato paste
1 Tablespoon vinegar
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder

1 cup chicken broth or 1 cup vegetable broth
3/4 cup couscous
3 tablespoons balsamic vinegar
1 tablespoon olive oil
1 tablespoon mustard
1/2 teaspoon lemon, zest of
2 tomatoes, seeded and chopped
1 red bell pepper, seeded and chopped
1/4 cup fresh parsley, chopped
salt and pepper (to season)


Morroccan Kebabs

Cut any large pieces of meat in half so they will cook faster. Then place the beef cubes in a medium bowl. Chop the parsley & add it to the beef, set aside to be used later.

Pour the olive oil in a small glass bowl. Add the spices, vinegar & tomato paste, stir until well blended. Grate the onion & add it to the oil mixture.

Stir the mixture in with the beef until it is well coated. Cover with a lid & place in the refrigerator to marinate for at least 2 hours.

Place the beef on skewers, leaving a little gap between each piece.

To cook, grill on each side until the meat is no longer pink inside, between 10-15 minutes.


Bring stock to a boil in a heavy saucepan.

Stir in couscous.

Cover pan, remove from heat and set aside 15 minutes Combine balsamic vinegar, olive oil, mustard and lemon zest in a small bowl.

Mix well.

Transfer couscous to a large bowl.

Fluff with a fork.

Add tomatoes, red bell pepper and parsley to bowl with cooked couscous.

Mix gently.

Pour dressing over mixture and mix again.

Season with salt and pepper.

Can be served warm or chilled.