Moroccan Beef Kabobs

Submitted By: Marie Delffs

Ingredients

• 1 cup chopped fresh parsley
• 1 cup chopped fresh cilantro
• 1/4 cup grated or finely chopped onion
• 3 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 tablespoon paprika

1 tablespoon apple cider vinegar

1 tablespoon tomato ketchup

2 garlic cloves, minced

1 teaspoon minced fresh ginger root

1 teaspoon roasted red chili paste, optional (found in grocery’s Mexican section)

Dash of salt and pepper

2 pounds boneless beef

sirloin steak, cut into 1-inch cubes

Instructions

In a large resealable plastic bag, combine all the ingredients, except beef; seal and

mix thoroughly. Add beef, seal again, and turn to coat all of beef well. Refrigerate for eight hours or overnight.
Coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Thread beef cubes onto eight metal or water-soaked wooden skewers. Grill, covered, over medium-high heat for eight to 12 minutes, turning occasionally, until meat reaches desired doneness.