Moroccan Spice-Marinated Kabobs
by Bret Jennings, Chef , Elaine’s on Franklin, Chapel Hill, N.C.
This uniquely spicy dish is certainly something to remember. Prep the spice blend and marinade a day in advance for added convenience.
- 2 pounds Certified Piedmontese tenderloin tips or kabob meat
- 6 bamboo skewers, soaked in water for 30 minutes
Moroccan Spice Blend
- 2 tablespoons coriander seed
- 3 tablespoons cumin seed
- 2 tablespoons anise seed
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 1 tablespoon cayenne
- 3 tablespoons paprika
Place coriander, cumin, and anise seed in a small pan on low heat and stir or toss for 5 minutes, until nice and aromatic and toasty. Transfer to a plate to cool to room temperature. Grind in a spice grinder or mortar and pestle. Stir in remaining spices to combine well.
Marinade
- ½ cup pure olive oil
- ½ cup fresh parsley, packed
- ½ cup fresh mint leaves, packed
- ¼ cup pine nuts, toasted
- 4 cloves garlic
- 4 tablespoons Moroccan Spice Blend (recipe above)
- Zest of 1 lemon, grated
Place all marinade ingredients in a blender or food processor and pulse until coarsely chopped. Place beef in a non-reactive bowl or plastic zip-top bag, add marinade and toss to combine. Let marinate in the refrigerator for 6 to 12 hours.
Thread beef onto 4 or 6 skewers, and let rest at room temperature for 30 minutes to an hour if possible. Season with salt.
Preheat grill to medium-high and oil the grates.
Grill kabobs for about 2 minutes per side.
Serve the kabobs over couscous, drizzle with Cucumber-Yogurt Sauce (recipe follows) and a squeeze of fresh lemon.
Cucumber-Yogurt Sauce
- 1 pint whole milk Greek-style yogurt
- 2 cucumbers, peeled, seeded, and coarsely chopped
- 1 small clove garlic, roughly minced
- 2 tablespoons whole mustard seed, toasted
- ½ cup fresh parsley leaves, packed
- 1 teaspoon salt
Add all ingredients to a blender or food processor and pulse until parsley is coarsely chopped.