Grilled Rib Eye Brochettes with Charmoula
charmoula or chermoula (chrmla) is a marinade used in algerian, moroccan and tunisian cooking. it is usually used to flavor fish or seafood, but it can be used on other meats or vegetables. chrmla is often made of a mixture of herbs, oil, lemon juice, pickled lemons, garlic, cumin, and salt. it may also include onion, fresh coriander, ground chili peppers, black pepper, or saffron. there are many different recipes that use different spices, and the proportions vary widely. in most recipes, the first two ingredients are garlic and coriander). a moroccan version comprises dried parsley, cumin, paprika and salt and pepper. it is the original seasoning for grilling meat and fish in moroccan cuisine. this recipe adds easy north african flavor to beef kebabs by using a traditional charmoula marinade and was created by chef tim mckee of minneapolis. use a marbled rib eye for the kebabs; it won't dry out on the grill.
Ingredients
- flat leaf parsley
- cilantro
- garlic cloves
- ground cumin
- ground coriander
- sweet paprika
- smoked paprika
- cayenne pepper
- saffron thread
- fresh lemon juice
- olive oil
- kosher salt
- rib eye steaks
- red onions
- red bell peppers
Preparation
- 1in a food processor , combine parsley with cilantro , garlic , cumin , coriander , paprika , cayenne , and saffron and pulse until herbs are finely chopped
- 2add lemon juice and olive oil
- 3pulse to incorporate
- 4add salt
- 5scrape half the charmoula into a bowl and refrigerate
- 6scrape remaining charmoula into a large bowl with steak cubes
- 7turn to coat
- 8let stand at room temperature 2 hours
- 9light a grill
- 10cut onion and red bell peppers into 1-1 / 2-inch pieces
- 11thread 3 chunks of rib eye each onto long skewers , adding a piece of onion and pepper between each piece of meat
- 12grill over high heat about 15 minutes , turning skewers occasionally , until meat and vegetables are lightly charred and meat is cooked medium-rare to medium
- 13serve with reserved charmoula