A Moroccan-Inspired Grill
Shish kebabs are one of my favorite things to grill, they’re easy to prepare and are perfect for feeding crowds. The key to flavorful, juicy morsels of meat is in the marinating, the longer the better. I love to serve these kebabs with a Chermoula pilaf, which has a flavor profile often seen in Moroccan and Tunisian cuisine, with cinnamon, crushed red pepper, raisins, almonds and tomatoes.
Shish Kebabs & Pilaf
- 4 garlic cloves, minced
- 2 fresh bay leaves
- 3 tablespoons AZ & Badia Moroccan Moon spice blend
- 1/2 teaspoon crushed red pepper
- 1 tablespoon fresh thyme leaves
- 8 tablespoons olive oil
- 1/4 cup lemon juice
- 3 tablespoons minced parsley
- 1 pound top sirloin, cut into 1-inch cubes
- 1 pound pork loin, cut into 3/4-inch cubes
- 1 red bell pepper
- 1 green bell pepper
- 1 large red onion
- 1 cup plain Greek yogurt
- 1 tablespoon lime juice
- 1 tablespoon minced fresh mint
- 2 cloves garlic, minced
- 1/2 teaspoon cumin
- 1/4 cup olive oil
- 2 cups basmati rice
- 1/2 cup golden raisins
- 1/2 cup toasted almond slices
- 1 teaspoon crushed red pepper
- 12 ounces canned chickpeas, drained
- 1 teaspoon cinnamon
- 1 onion, minced
- One 14 oz. can chopped tomatoes
- 1 teaspoon saffron threads, revived in 3 tablespoons warm water
- 1/2 cup minced parsley
- 2 tablespoons grated lemon zest
- 3 cups chicken stock
- 2 teaspoons kosher salt
In a mixing bowl, combine the garlic cloves, bay leaves, Moroccan Moon spice blend, crushed red pepper, fresh thyme, olive oil, lemon juice and parsley. Divide the marinade into two zip top bags. Place the pork cubes into one, the beef in another and toss meats well. Squeeze air out of the bags, seal and marinate overnight.
Cut the peppers and onions into one-inch squares.
Skewer the meat, alternating between the beef and pork cubes, the onions and peppers.
When finished skewering, season with salt and pepper and grill over high direct heat for a total of about 10 minutes, or roughly 2 to 3 minutes on each side. Your goal is to have the beef be medium rare and the pork medium (the difference in cube size helps this process).
Serve with a yogurt sauce, seasoned with mint, lime, garlic and cumin, and rice pilaf.
Mix together all ingredients in a bowl. Reserve in the refrigerator until ready to use.
Place the oil in a large stock pot over medium heat. When oil is aromatic, add the rice, raisins, almonds, red pepper, chickpeas, cinnamon and onion. Cook for 3 to 4 minutes, stirring occasionally.
Add the tomatoes, saffron in water, parsley and lemon zest. Stir. Add the stock, bring to simmer. Cover and lower heat to lowest setting and cook for 30 minutes (or until rice is completely cooked). Turn off heat and let rice rest covered. Stir, season and serve.
Photograph by Madeleine Hill.