Appetizer Kebabs in a Moorish Marinade
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.
- 1 lb fillet of beef or steak into ¾-inch cubes (approximately 32 cubes).
- ½ lb beef suet into ½-inch cubes.
- ¼ cup onion, finely chopped
- 2 tbsp parsley, finely chopped.
- ½ cup olive or salad oil
- 1 tsp salt
- ¼ tsp pepper
- ¼ tsp garlic powder
- 1 tsp ground coriander (optional)
- ½ tsp ground cumin (optional)
- Cut 1 lb fillet of beef or steak into ¾-inch cubes (approximately 32 cubes).
- Cut ½ lb beef suet into ½-inch cubes.
- In an 8 x 10-inch shallow baking dish, prepare the moorish marinade: * combine: ¼ cup onion, finely chopped and 2 tbsp parsley, finely chopped.
- Blend: olive or salad oil, salt, pepper, garlic powder, ground coriander (optional) and 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.