Prep 6 hrs
Cook 20 mins
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 filet of beef (approximately 32 cubes) or 1 lb steak, cut into 3/4-inch cubes (approximately 32 cubes)
- 1⁄2 lb beef suet, finely chopped or 1⁄2 lb bacon, cut into 1/2-inch cubes
- 1⁄4 cup onion, finely chopped
- 2 tablespoons parsley, finely chopped
- 1⁄2 cup olive oil or 1⁄2 cup vegetable oil
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄4 teaspoon garlic powder
- 1 teaspoon ground coriander (optional)
- 1⁄2 teaspoon ground cumin (optional)
- For the Marinade:.
- Combine the onion, parsley, oil, salt, pepper, garlic powder, coriander and cumin.
- Put the beef and beef Suet or Bacon in the marinade 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.
Sooo good! I used bacon, and added coriander and cumin too. Marinated for maybe three hours, and cooked in very hot oven for 15 minutes. The fatty bacon and the olive oil keep the beef moist, and the spices make it flavourful. These would be great on BBQ too.