Beef Kabobs With Moroccan Spices
May 29, 2019
"This delicious recipe is from Weight Watchers."
- Serving Size: 1 (744.1 g)
- Calories 606.1
- Total Fat - 44.5 g
- Saturated Fat - 12.6 g
- Cholesterol - 119.7 mg
- Sodium - 2320.4 mg
- Total Carbohydrate - 38 g
- Dietary Fiber - 3.5 g
- Sugars - 13.5 g
- Protein - 17 g
- Calcium - 66.8 mg
- Iron - 2.9 mg
- Vitamin C - 83.8 mg
- Thiamin - 0.1 mg
To prepare marinade:
In food processor or blender, place cubed onion, zest, juice, oil, garlic, cumin, thyme, mint, paprika and ground red pepper.
Purée until blended.
In a gallon-size sealable plastic bag, combine beef cubes, bay leaf and marinade.
Seal bag, squeezing out air; turn to coat beef.
Refrigerate 1 hour or overnight, turning bag occasionally.
Allow meat to remain at room temperature 30 minutes before cooking.
Drain marinade into small saucepan and bring to a boil; reserve.
While meat marinates, soak four 10-inch bamboo skewers in water for 1 hour.
Preheat broiler or grill 20 minutes.
Thread vegetables and meat onto skewers, beginning and ending with onion wedges.
Set skewers on rack, keeping rack about 2-3 inches from heat.
Broil about 3 minutes per side, basting with the marinade when turning.
Heat remaining marinade and bring to a boil.
Boil for 1 minute.
Serve marinade with kabobs.
Tips & Variations
No special items needed.