Moroccan Beef Kebab

  • 29 Sep - 05 Oct, 2018
  • Mag The Weekly
  • Cookery


· ½ cup chopped fresh coriander

· ¼ cup fresh lemon juice

· 2 garlic cloves, crushed

· 2tbsp olive oil

· 2tsp ground coriander

· 2tsp ground cumin

· ½ tsp dried chilli flakes

· ¼ tsp ground cinnamon

· 750g beef porterhouse steak, trimmed, cut into 3cm pieces

· Olive oil spray


Place fresh coriander, lemon juice, garlic, oil, ground coriander, cumin, chilli flakes and cinnamon in a glass or ceramic bowl. Add the beef and toss to coat. Cover with plastic wrap and place in the fridge for an hour to marinate. Thread the beef onto bamboo skewers and season with salt and pepper. Preheat a chargrill or barbecue grill on medium-high. Spray skewers with oil. Cook each side until brown and cooked to your liking. Transfer to a plate and cover loosely with foil to keep warm. Set aside for five minutes to rest before serving