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Bani Marine Street Beef Kebabs |
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Serves: 4 MOROCCOAdvance Preparation: 2 to 8 hours for marinating the meat Special Equipment: 4 long metal skewers Bani Marine Street is one of the barbecue lanes in Marrakesh, a crowded street off the Jema al-Fna marketplace lined with simple storefront grill restaurants. You don’t really need a menu, since the bill of fare is displayed in the window: lamb chops, liver, merguez sausages reddened with paprika and cayenne, and decoratively sculpted mounds of koefta (ground spiced lamb). There are also many items Americans don’t generally eat, like lamb’s testicles and spleen-the latter stuffed with onions and parsley. A meal at one of these restaurants is a simple but soul-satisfying experience: a dish of olives and a plate of kebabs, served with fiery harissa, fire-toasted bread, and shallot relish (a rather ingenious condiment since the parsley neutralizes the pungency of the shallots.) Should you be in a hurry, the cook will be happy to package these ingredients in a split bread and wrap it in paper for carry-out eating. As in Indonesia, the meat for the kebabs is diced very small to keep it tender. And it doesn’t hurt to put a little fatty beef or beef fat on the kebabs as well as the lean sirloin to keep the meat moist. 1 1/2 pounds beef sirloin steaks, boneless 1 onion, medium, finely chopped or grated 1/4 cup parsley, finely chopped fresh Italian (flat-leaf) 1 teaspoon paprika Salt 1/2 teaspoon cumin, ground, plus 1 tablespoon, for serving 1/2 teaspoon white peppers, freshly ground 2 tablespoons vegetable oil Moroccan Shallot Relish A Simple Harissa French bread, Moroccan bread or pita bread Organize all of your own recipes with the Cook'n Recipe Software. Watch and see how easy it is!
1. Cut the beef into 1/2-inch cubes. Com- bine the onion, parsley, paprika, 1 teaspoon salt, 1/2 teaspoon cumin, the white pepper, and oil in a large baking dish. Add the beef and toss thoroughly to coat. Cover and let marinate, in the refrigerator at least 2 hours but preferably 8. 2. Preheat the grill to high. 3. Thread the beef onto the skewers. When ready to cook, oil the grill grate. Arrange the kebabs on the hot grate and grill, turning once with tongs, until the meat is cooked to taste, 3 to 4 minutes per side for medium (6 to 8 minutes in all; Moroccans tend to eat their beef well-done). 4. To serve, place 1 tablespoon each salt and cumin, in tiny separate bowls and place on the table side by side, along with bowls of the shallot relish and harissa. Slide the meat off the skewers onto plates. Let each person season his or her portion to taste with the salt and cumin, then spoon the relish and harissa on top. Serve the bread, in chunks, to soak up the juices. Serves 4 Sign up for our free monthly newsletter, with recipes, cooking tips and more! |
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