Minneapolis chef Tim McKee, a 2009 James Beard Award winner, “adds easy North African flavor” to beef kebabs by using a traditional charmoula marinade, said Food & Wine. Use a marbled rib eye for the kebabs; it won’t dry out on the grill.
Grilled rib eye brochettes with charmoula
- 4-oz bunch flat-leaf parsley, stemmed, coarsely chopped
- 4-oz bunch cilantro, coarsely chopped
- 3 garlic cloves, minced
- 2 tbsp ground cumin
- 1 tbsp ground coriander
- 2 tbsp sweet paprika
- 1 tsp smoked paprika
- 1 tsp cayenne
- pinch of saffron threads
- ¼ cup lemon juice
- 1 cup olive oil
- six 1½-inch-thick boneless rib eye steaks, excess fat trimmed, cut into 2-inch cubes
- 2 red onions
- 2 red bell peppers
In a food processor, combine parsley with cilantro, garlic, cumin, coriander, paprika, cayenne, and saffron and pulse until herbs are finely chopped. Add lemon juice and olive oil; pulse to incorporate. Add 1 tbsp kosher salt. Scrape half the charmoula into a bowl and refrigerate. Scrape remaining charmoula into a large bowl with steak cubes; turn to coat. Let stand at room temperature 2 hours.
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Light a grill. Cut onion and red bell peppers into 1½-inch pieces. Thread 3 chunks of rib eye each onto long skewers, adding a piece of onion and pepper between each piece of meat. Grill over high heat about 15 minutes, turning skewers occasionally, until meat and vegetables are lightly charred and meat is cooked medium-rare to medium. Serve with reserved charmoula.
