Grilled Moroccan beef skewers

September 19, 2017 | By | Reply More

grilled moroccan beef skewers

When I dutifully asked Mr. President what he wanted for his recent birthday, I already knew his answer. His answer has been the same every single year I’ve know him: except for his milestone 50th birthday when he wanted to have a few friends over for dinner, he wants to stay home, just us two and have dinner outside on the deck while listening to some new favorite music. His humble wishes aren’t too different from how we spend many nights, especially weekends, when the weather is favorable.

The birthday boy requested one of his favorite late summer meals, these flavorful Moroccan beef skewers cooked up on the Big Green Egg. I served them with homemade tabbouleh and he was super happy.

This recipe is one I first encountered years before I even met my husband, in a magazine that is no longer being published. I was a vegetarian then, and I remember seeing the recipe and thinking, “Hmmmmm, now if I ate meat, this would be wonderful!” I don’t know what possessed me to clip and save it, but now that I’m a selective omnivore, I’m glad I did.

Why grass-fed beef?

grilled moroccan beef skewersWe rarely eat meat because the only meat I will eat is expensive. I buy from a local farmer that uses traditional practices and feeds 100% grass. The animals are humanely raised and harvested. Because I am so picky, meat is an occasional luxury for us. For this recipe that calls for flank steak, we substitute cubed grass-fed filet mignon. Grass-fed cows roam on pasture instead of being confined and, as a result, they are more muscular and less fatty. Watch grass-fed beef closely on the grill and avoid overcooking.

This  herby marinade is perfect for steak and caramelizes just so on a hot grill. It’s a challenge to cook meat and vegetables perfectly when I thread the meat and the vegetables together on the skewers. So, instead I keep the meat and vegetables on separate skewers – steak just how we like it and charred but not soggy vegetables.

grilled moroccan beef skewersIngredients

Marinade:

1/2 cup fresh flat-leafed parsley, coarsely chopped

1/2 cup fresh cilantro, coarsely chopped

1/4 cup chopped fresh mint

2 Tablespoons olive oil

1 clove garlic, peeled and smashed

1 teaspoon brown sugar

1/2 teaspoon salt

1 teaspoon grated lime zest

1/2 teaspoon ground cumin

1/2 teaspoon crushed red pepper flakes

Skewers:

grilled moroccan beef skewers1 pound filet mignon steaks, preferably 100% grass-fed (if you don’t know a farmer, you can buy grass-fed beef at Whole Foods Market), cut into 1-inch cubes

Bell peppers of assorted colors, cut into large chunks

Red onion, cut into wedges

Half a zucchini, halved lengthwise and cut into thick half-moons

Lime wedges, for serving

Step one:

1/2 cup fresh flat-leafed parsley, coarsely chopped

1/2 cup fresh cilantro, coarsely chopped

1/4 cup chopped fresh mint

2 Tablespoons olive oil

1 clove garlic, peeled and smashed

1 teaspoon brown sugar

1/2 teaspoon salt

1 teaspoon grated lime zest

1/2 teaspoon ground cumin

1/2 teaspoon crushed red pepper flakes

1 pound filet mignon steaks, cut into 1-inch chunks

Combine all marinade ingredients in a food processor and pulse until smooth. It should be a thick paste. You can add a bit more olive oil if it seems too thick. In a shallow baking dish, mix the steak pieces with all

grilled moroccan beef skewers

Mr. P’s birthday dinner

of the marinade. Cover and chill for about 2 hours.

Step two:

1 pound filet mignon steaks, cut into 1-inch cubes

Bell peppers of assorted colors, cut into large chunks

Red onion, cut into wedges

Half a zucchini, halved lengthwise and cut into thick half-moons

Lime wedges

Prepare and heat your grill to medium-high heat. Remove the meat from the marinade and, while the grill heats up, assemble your skewers by threading the meat onto skewers. If you’d like, you can toss the vegetable pieces in the leftover marinade before discarding – it gives the grilled vegetables a big hit of flavor. Thread the veggies on skewers alternating onions, zucchini and peppers.

Grill about 10-14 minutes, depending on your prefered meat temperature. Allow the meat to sear on one side undisturbed before turning. Remove from grill and let steak rest a few minutes before serving. Grill vegetables until they are nicely charred in spots, but still a little crispy. Remove meat and vegetables to a large platter, squeezing lime over top just before serving.

Moroccan beef skewers are best enjoyed with your garden vegetables and while sitting outside on a late summer evening when there’s a hint of chill in the air. Isn’t the beginning of fall the best?

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Category: Food, Main Dishes, Recipes, Summer

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