Moroccan-Style Beef Brochettes

Lean Beef and Peppers with Zingy Lemon Dressing and Dip

May 3, 2009 Thomas Alan Gray

Whole wheat couscous, grilled peppers and onions, and protein-rich lean beef are dressed with a snappy sauce of lemon, curry, and ginger. One-plate wonderful.

"A delicious all-in-one dinner, packed with the powerful protein that lean Canadian beef provides along with the goodness of grains and grilled veggies," says the Canadian Beef Information Centre. This lean beef recipe "features a zingy lemon dressing that works as a 3-for-1 bonus: you get a marinade for the meat, dressing for the couscous and dipping sauce for the brochettes."

The term en brochette means "on a skewer" and is generally a term of French cuisine. The word is used here in reference to the French influence in Morocco, which was a French protectorate in the early part of the 20th century. A similar term shish kebab is commonly used in eastern cuisines with the same meaning.

The Beef Information Centre also offers the following as a Bright Idea: "For the quickest fix, make this meal using store-made fresh beef kabobs, marinating the entire meat and veggie kabobs as directed in the recipe."

Ingredients for Moroccan-Style Beef Brochettes

• 2 cloves garlic, minced
• 2 green onions, thinly sliced
• 1/4 cup (50 mL) minced fresh cilantro
• Grated rind and juice of 1 lemon
• 2 tbsp (30 mL) mild curry paste
• 4 tsp (20 mL) olive oil
• 1 tbsp (15 mL) minced gingerroot
• Pinch salt
• 1 lb (500 g) Canadian beef Top sirloin Grilling Steak (1-inch/2.5 cm thick), trimmed and cut into 1-inch (2.5 cm) cubes
• 1 cup (250 mL) whole wheat couscous
• 1 EACH sweet red and green pepper, seeded and cut into 1-1/2-inch (4 cm) chunks
• 1/2 red onion, quartered
• 1/2 cup 125 mL low-fat plain yogurt

Bottled lemon juice and dried lemon zest may be substituted, along with dried ground ginger, but the fresh ingredients are preferred.

Preparation of Moroccan-Style Beef Brochettes

1. Combine 1/2 cup (125 mL) water, garlic, green onions, cilantro, lemon rind and juice, curry paste, olive oil, gingerroot and salt. Remove about 1/2 cup (125 mL) and set aside. In large sealable freezer bag, toss beef with remaining mixture; refrigerate for 15 to 30 minutes.
2. Meanwhile, prepare couscous according to package directions, using 1-1/4 cups (300 mL) water; stir in 1/4 cup (50 mL) of the reserved dressing. Set aside.
3. Alternately thread beef, red onion and pepper chunks onto skewers. Discard marinade.
4. Grill or broil brochettes using medium-high heat for 5 minutes per side or until medium-rare. Meanwhile, stir remaining reserved dressing into yogurt for dipping sauce.
5. Serve grilled brochettes with couscous and dipping sauce.

Serves Four (8 brochettes). Preparation time about 10 minutes. Marinating, 15-30 minutes. Cooking time 10 minutes.

Nutritional Info for Moroccan Style Beef Brochettes

Per serving: 435 Calories;protein 32 g; fat 14 g;carbohydrate 49 g;Excellent source of iron (31% DV), zinc (61% DV), sodium (11% DV)

Adapted form a recipe by The Beef Information Centre.

The copyright of the article Moroccan-Style Beef Brochettes in Recipes is owned by Thomas Alan Gray. Permission to republish Moroccan-Style Beef Brochettes in print or online must be granted by the author in writing.

Moroccan-Style Beef Brochettes

Bamboo Skewers for Brochettes or Kebabs

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