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Yield:
8 6-inch kebabs
This typically
Moroccan dish is an excellent hors d'oeuvre to serve at
any time. It is amazing how the small cubes of suet
improve the flavor of the kebab after some of the fat
has burned off. The use of suet is particularly
effective when cooking kebabs over a charcoal fire and
may be successfully substituted in recipes calling for
bacon.
Cut 1 Ib.
FILLET OF BEEF OR STEAK into 3/4-inch cubes
(approximately 32 cubes).
Cut 1/2 Ib.
BEEF SUET into 1/2-inch cubes.
In an 8 x 10-inch
shallow baking dish, prepare the Moorish Marinade:
Combine:
1/4 cup ONION, finely chopped and
2
Tbs. PARSLEY, finely chopped.
Blend: 1/2
cup OLIVE or SALAD OIL
1
tsp. SALT
1/4
tsp. PEPPER
1/4
tsp. GARLIC POWDER
1
tsp. GROUND CORIANDER (optional)
1/2
tsp. GROUND CUMIN (optional).
Blend the
beef and suet cubes with the marinade and allow the
mixture to marinate for several hours.
Thread four
pieces of beef alternately with three pieces of suet
(start and end with beef) on a 6-inch metal or bamboo
skewer.
Grill or
Broil using a hot fire, basting occasionally with the
marinade.
Arrange 1
KEBAB KOUTBANE on a small plate.
Garnish
with TOMATO SLICES and PARSLEY SPRIGS at the side of the
plate.
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