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beef stew meat parsley olive oil onion tomato paste vinegar salt cumin paprika black pepper garlic onion powder
Viewed: 59 - Published at: 3 years agoIngredients
- 1 12-2 lbs beef stew meat, less than 1 inch thick
- 2 tablespoons parsley, finely chopped
- 13 cup olive oil
- 12 small onion, grated
- 1 tablespoon tomato paste
- 1 tablespoon vinegar
- 12 teaspoon salt
- 12 teaspoon cumin
- 12 teaspoon paprika
- 12 teaspoon black pepper
- 14 teaspoon garlic powder
- 14 teaspoon onion powder
Method
- 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).
