Ingredients
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4
-
4
-
3
-
2
-
1
-
2
-
1
-
1
-
1
-
1/4
-
1
-
1
-
6
-
2
-
2
Directions
Grilled Rib Eye Brochettes With Charmoula, Charmoula or Chermoula (Chrmla) is a marinade used in Algerian, Moroccan and Tunisian cooking It is usually used to flavor fish or seafood, but it can be used on other meats or vegetables Chrmla is often made of a mixture of herbs, oil, lemon juice, pickled lemons, garlic, cumin, and salt It may also include onion, fresh coriander, ground chili peppers, black pepper, or saffron There are many different recipes that use different spices, and the proportions vary widely In most recipes, the first two ingredients are garlic and coriander) A Moroccan version comprises dried parsley, cumin, paprika and salt and pepper It is the original seasoning for grilling meat and fish in Moroccan cuisine This recipe adds easy North African flavor to beef kebabs by using a traditional charmoula marinade and was created by chef Tim McKee of Minneapolis Use a marbled rib eye for the kebabs; it won’t dry out on the grill , This was fabulous I made them as kebabs (as the recipe specifies), but I think the Charmoula would be wonderful over quality beef steaks grilled to about medium-rare (as many reviewers chose to do) It had a zesty and robust flavor, and I made sure each bite included a bit of beef, onions and bell pepper with a touch of charmoula It was heavenly Thank you for sharing a wonderful recipe, JackieOhNo Made for Susie’s World Tour 2019 (Morocco) , I made this with flanken cut ribs and it was absolutely delicious I served it with a rice salad
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Steps
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1
Done
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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 Salt. |
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2
Done
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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. |
|
3
Done
|
Light a Grill. Cut Onion and Red Bell Peppers Into 1-1/2-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. |
