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Shish Kebobs

 


Ingredients:

For the meat and marinate:

  • 2 pounds of sirloin flat meat.
  • Salt and pepper to taste
  • 1 large lemon and its zest
  • 3 garlic cloves crushed3 tbs. of finely diced parsley
  • 6 tbs. of extra virgin olive oilAnd the star of the show: 4 tsp. of Ras el Hanout
  • Ras el Hanout is a complex blend of spices used in Morocco.

If you can’t find Ras el Hanout, you may substitute the following:

  • 2 tsp. each of cumin, Spanish paprika, and black pepper
  • ½ tsp. each of cinnamon and ginger
  • ¼ tsp. each of turmeric and cayenne pepper
  • Eqipment Necessary:
  • An outdoor grill for cooking with an appropriate heat source, such as charcoal or gas. Apartment dwellers should use their oven broiler as an alternative.
  • Measuring spoons, a bowl to hold and mix all the ingredients and a sharp knife for cutting.
  • A set of flat stainless steel and wood skewers for smaller items, as large skewers tend to split items such as onions and mushrooms for example.
  • A good chef’s knife, butcher block, and a carving knife and fork for slicing and serving, a pair of tongs and insulated oven gloves.
  • Foil trays may be used to store the loaded skewers ready for cooking.
  • A large platter or two for removal from the grill as well as presentation.
  • Cooking Instructions:
  • 1.Cut the sirloin flap meat into strips that will eventually become bite sized.
  • 2.Place the meat strips either into a glass dish or large plastic bag. Mix all the spices and oil in a bowl and pour over the meat. Massage the meat to distribute completely
  • 3.Then refrigerate for 6 to 8 hours or overnight.
  • 4.Near the end of the marinating time, gather your vegetables. Below is a sample of some items that can be utilized, but feel free to add or subract to your liking.
  • Cut and skewer the vegetables. Each skewer should have one type of vegetable.
  • Baste with marinade.
  • 5.Drive the skewer carefully through the entire length of the flap meat.
  • Place on the grill, turning frequently.
  • Grill the vegetables.
  • 6.Remove the meat to rest before slicing.

  • Plate the grilled vegetables.Slice the meat into bite size pieces and heat up some pita bread on the grill.

  • 7.For family style presentation you can serve it with a side of couscous.

  • Or you can assemble in a pita.

  • 8.Feel free to experiment with variations on the marinade as well as the various cuts of meat, fish or foul. The same techniques apply, so with some practice you will find it easy to duplicate.

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