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Moroccan Spice-Marinated Kabobs

Moroccan Spice-Marinated Kabobs

Serves 4 to 6

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.


    • 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.