These flavorful Moroccan-style kebabs have a mild smokiness attributed to its North African flavor profile. Serve with warmed flatbread, yogurt sauce, and rice pilaf.
MAKES 8 KEBABS
INGREDIENTS
- 2 pounds (900 g) sirloin steak
- 2 red bell peppers
- 8 skewers
FOR MARINADE:
- 1 tablespoon (6 g) cumin seeds
- 2 teaspoons caraway seeds
- 1½ teaspoons black peppercorns
- ¼ cup (60 ml) olive oil
- 1 small shallot, minced
- 2 to 3 cloves of garlic, minced
- 1 tablespoon (15 ml) white vinegar
- 1½ teaspoons salt
- 1 teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
INSTRUCTIONS
- Toast the cumin seeds, caraway seeds, and peppercorns in a small skillet until they become fragrant, about 1 to 2 minutes. Make sure to move them around the pan so they don’t burn. Remove from the heat and place into a spice (or coffee) grinder and pulverize. Place into a bowl. Add the remaining ingredients for the marinade and mix well. Set aside while you prepare the meat.
- Cut the sirloin into 1¼-inch (3 cm) cubes.
- Place the beef cubes into a resealable plastic bag. Pour the marinade over the beef and toss gently to coat. Remove any excess air from the bag, seal, and place into the refrigerator for 6 to 8 hours.
- Preheat the grill for medium-high heat. When the grill is ready, oil the grill grates right before putting on the kebabs. Using long-handled tongs, dip some folded paper towels in a high smoke-point cooking oil and wipe down the grill grates, making at least three good passes to create a nonstick surface.
- Core and cut the bell peppers into 1¼-inch (3 cm) pieces.
- Thread the marinated beef cubes and bell pepper pieces onto the skewers, alternating between the two. Discard any marinade remaining in the bowl. Place the kebabs on the grill. Cook for 11 to 13 minutes, turning a ¼ turn every 2 to 3 minutes.
- Once the beef is cooked to the desired doneness, remove the kebabs from the grill and serve.
NOTE:
- For a vegetarian or vegan option, use seitan, firm tofu, or vegetables such as mushrooms, additional bell peppers, and onions.
