Beef, onion & tomato kebabs

Beef, onion & tomato kebabs

By
From
A Month in Marrakesh
Serves
2
Photographer
David Loftus

Ingredients

Quantity Ingredient
300g beef fillet, cut into 4cm pieces
1 teaspoon Harissa
1 teaspoon ground cumin
1 tablespoon extra-virgin olive oil, plus extra for grilling
sea salt
freshly ground black pepper
8 baby onions, peeled
3 tomatoes, halved
6 wooden skewers, soaked in water

To serve

Quantity Ingredient
toasted arab-style flatbread
lemon wedges

Method

  1. Place the beef pieces in a large bowl with the harissa, cumin and olive oil. Season generously with salt and pepper and mix well. Cover with cling film and marinate in the refrigerator for at least 1 hour.
  2. Remove the marinated beef from the refrigerator and thread onto the skewers.
  3. Place the onions and tomatoes on a barbecue or cast iron griddle pan over a medium heat and cook, basting with a little olive oil and turning occasionally, for about 10–12 minutes, or until tender. Transfer to a plate, cover with aluminium foil and keep warm.
  4. Add the beef skewers to the barbecue or cast iron griddle pan, and cook over a medium heat. Baste the beef skewers with the remaining marinade and turn occasionally, for about 8–10 minutes, or until tender and cooked.
  5. Transfer to two plates and serve with the cooked onion and tomatoes, toasted flatbread and lemon wedges.
Tags:
Morocco
Moroccan
Marrakesh
Africa
African
North African
Month
A Month in Marrakesh
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