Rib Eye Kebabs with Charmoula

These kebabs are supposed to be grilled but since our grill is buried under about 4 feet of snow, I had to broil them. I served the kebabs with Caroline’s Winter Salad which was heavenly! A nice glass of syrah and a piece of naan rounded out a fabulous meal.

For the Charmoula:
1 handful of flat-leaf parsley (they say 2 oz. but who’s going to weigh herbs???)
1 handful of cilantro (see above comment)
2 garlic cloves, chopped
1 T cumin
1/2 T ground coriander
1 T sweet paprika
1/2 t smoked paprika
1/2 t cayenne
2 T lemon juice
1/2 cup extra-virgin olive oil
1 t kosher salt

Grind the herbs and spices in a small food processor; add the lemon juice, EVOO and salt. Set aside half the charmoula and use half for the marinade. For the marinade portion, add another 1/2 t of salt.

2 to 3 lbs rib eye steaks

Cut the steak into 2″ cubes and coat with the marinade. Let stand at room temperature for 2 hours or refrigerate for 4 hours.Thread meat onto skewers (metal if you’re going to broil); you can also add some veggies to the skewers if you feel inclined.
The recipe instructions say to grill for 15 minutes; they only required 10 minutes under the broiler so I’m not sure how accurate the grill time is. It seems a little long to me. At any rate, serve with charmoula on the side. 

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