Moroccan Beef Kebabs

12 Days of Grilling presented by the Minnesota Beef Council continues on with Mary Jane Miller’s Moroccan Beef Kebabs.

1 slice bread, torn into large crumbs
1 egg
1 tbsp. whole milk
1 lb. ground beef
2 garlic cloves, pressed or finely chopped
2 Tbsp. chopped cilantro
1 Tbsp. chopped fresh parsley
1 tsp. ground allspice
1 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. pepper
olive oil
4 warm pita bread
lettuce, tomato, and onion
cucumber yogurt sauce (recipe follows)

  1. In a medium bowl, stir together egg and milk t moisten bread. Let stand 5 minutes, then mash the bread to make a smooth paste.
  2. Add beef, garlic, cilantro, parsley, allspice and cumin, salt and pepper. Mix well.
  3. Divide beef into four pieces. Shape each piece into a flattened sausage shape around a skewer.
  4. Heat a grill to medium high heat. Drizzle the kebabs with a little olive oil. Grill for about 8 minutes or until cooked through.
  5. Place each kebab on a warm pita or naan bread. Use bread to slide out skewer. Top with lettuce, tomato, onion, and cucumber sauce.

Makes 4 servings

Cucumber Sauce

1 medium cucumber, finely chopped
1 green onion, chopped
1 cup whole milk Greek yogurt
2 Tbsp. lemon juice
1 Tbsp. chopped fresh dill
1/2 tsp. salt
1/4 tsp. pepper

Stir together and let stand at least 10 minutes before serving. The cucumber will release a lot of juice, so stir again before serving.

Makes about 1 1/2 cups

Related Link:
Farm to Fork: A Lakeside Gala in Celebration of Local Food

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