Ingredients
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1 1/2-2 lbs beef stew meat, less than 1 inch thick
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2 tablespoons parsley, finely chopped
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1/3 cup olive oil
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1/2 small onion, grated
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1 tablespoon tomato paste
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1 tablespoon vinegar
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1/2 teaspoon salt
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1/2 teaspoon cumin
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1/2 teaspoon paprika
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1/2 teaspoon black pepper
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1/4 teaspoon garlic powder
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1/4 teaspoon onion powder
Instructions
- Cut any large pieces of meat in half so they will cook faster. Then place the beef cubes in a medium bowl. Chop the parsley & add it to the beef, set aside to be used later.
- Pour the olive oil in a small glass bowl. Add the spices, vinegar & tomato paste, stir until well blended. Grate the onion & add it to the oil mixture.
- Stir the mixture in with the beef until it is well coated. Cover with a lid & place in the refrigerator to marinate for at least 2 hours.
- Place the beef on skewers, leaving a little gap between each piece. Grill on each side until the meat is no longer pink inside, between 10-15 minutes.
- Serve with thick bread instead of utensils. (Moroccans eat most of their food with their right hand, using only bread to scoop up the meal).