Moroccan Beef Kabobs

These kabobs are so full of flavor from the marinade of herbs and spices! I especially like the flavor the Thai red chili paste gives the steak. I marinate these overnight, and serve it with couscous and a seasonal green vegetable. NOTE: the preparation time does not include the time for marinating.

• Ready In: 25 mins
• Serves: 6

Ingredients

• 1  cup  chopped parsley
• 1  cup  chopped cilantro
• 1⁄4 cup  grated onion
• 3  tablespoons lemon juice
• 2  tablespoons olive oil
• 1  tablespoon ground cumin
• 1  tablespoon ground coriander
• 1  tablespoon paprika
• 1  tablespoon cider vinegar
• 1  tablespoon ketchup
• 2  garlic cloves, minced
• 1  teaspoon  minced gingerroot
• 1  teaspoon  thai  red chili paste
•  salt and pepper
• 2  lbs  beef  top sirloin steaks, cut into 1-inch pieces

Directions

1. In a large resealable plastic bag, combine the parsley, cilantro, onion, lemon juice, oil, cumin, coriander, paprika, vinegar, ketchup, garlic, ginger, chili paste, salt and pepper; add beef. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
2. Coat a grill rack with cooking spray before starting grill. Drain and discard marinade. Thread the beef cubes onto 8 metal or soaked wooden skewers.
3. Grill, covered, over medium-hot heat for 9-12 minutes, until meat reaches your desired doneness, turning occasionally.