We have just bought a book on Moroccan cooking and it inspired us to make this dish.
ground cumin 1 Tspn
cumin whole 1/2 Tspn
ground Ginger 1 Tspn
ground Cinnamon 1 Tspn
mild chili powder 1 Tspn
salt & pepper
Finely dice the shallot.
Add a little olive oil to a pan then sweat down the shallot with the dry spices.
Once cooked down add the garlic and cook for another two to three minutes.
Add a little water or stock to prevent burning, Once the shallots are soft remove from the heat and allow to cool.
Meanwhile cube your beef and place in a bowl with some parsley.
Add the zest of a lemon.
Then add the cooked down shallot mix. Stir the beef to ensure it is all well covered then allow to marinate for 30 minutes.
Then place the meat onto skewers.
Cook the kebabs on a griddle pan or on the grill / BBQ. When almost done squeeze lemon juice onto the kebabs.
Remove the kebabs and allow to rest. If you have cooked them in a pan you can now use a little yogurt to de-glaze.
We served our kebabs with stewed peppers and Israeli cous cous.