These succulent Moroccan Spiced Beef Skewers are expertly flavored with aromatic, earthy spices and grilled to perfection. They make a quick and delicious meal that is perfect for company or weekday meals.
Say no to bland meals and invite these Moroccan-spiced Beef Skewers into your life. This recipe starts with a flavorful marinade made with earthy spices like coriander, cumin, cloves, and more. Serve these grilled beef skewers over couscous, rice, or potatoes with a side of pita bread.
Try this recipe using lamb instead of beef, or a vegan meat substitute such as extra-firm tofu or plain seitan. Marinating and cooking times may vary.
What is the best cut to use for beef skewers?
For these Moroccan Spiced Beef Skewers, we suggest using a chuck roast. This cut of meat contains a good amount of intramuscular fat, resulting in a rich, beefy flavor. Chuck roast is quite forgiving – it works well for skewered beef and for grinding meat for burgers. It’s also great for cooking low and slow on a pellet grill.
Ingredients
- Chuck roast
- 10-12 skewers: if using wood skewers, presoak them for 30 minutes in lukewarm water before using.
- Olive oil
- Lemons (fresh lemon juice)
- Garlic
- Cumin
- Coriander
- Coarse salt and black pepper
- Granulated onion
- Cloves (sub with cinnamon)
- Cayenne pepper
- Tip: Marinate these Moroccan spiced beef skewers for 4-12 hours.
- Optional: cilantro, fresh parsley, or fresh mint for garnish
How to Make Beef Skewers
- Trim excess fat from the surface of the beef chuck roast.
- Cut roast into 1 1/2″ chunks.
- Place the meat in a resealable plastic bag (use two if necessary).
- Combine the marinade ingredients in a bowl. Taste marinade and adjust if needed.
- Pour marinade over the meat. Then, toss the meat with tongs until all pieces are well coated, ensuring that the flavors are evenly distributed.
- Seal bag.
- Marinate in the refrigerator for 4-12 hours.
- Preheat your grill to 350 degrees F or medium heat.
- Thread 5-6 pieces of marinated beef on wooden skewers.
- Place skewers on the grill and cook for 15-17 minutes, turning every 3-4 minutes.
- Meat is done once it reaches 160 degrees F.
- Remove the beef skewers from the grill and let them stand for a few minutes before serving.
- Serve with couscous or rice, salad, and pita bread with plain Greek yogurt..
Store your leftover Moroccan Spiced Beef Skewers in a covered container for up to 4 days. Reheat them on the stovetop over low heat or in your oven at 300 degrees F for 15 mins.
Like these beef skewers? Try these recipes!
Moroccan Spiced Beef Skewers
Ingredients
- 3 pounds chuck roast cut into 1-1 1/4" chunks(remove any external fat from roast)
- 10-12 skewers
- for marinade:
- 1/3 cup olive oil
- 2 lemons juiced
- 2-3 cloves garlic minced
- 2 tablespoons cumin powder
- 1 1/2 tablespoons salt coarse
- 1 1/2 tablespoons coriander powder
- 1 tablespoon granulated onion
- 1 tablespoon mild chili powder
- 2 teaspoons black pepper
- 1/2 teaspoon powdered cloves
Instructions
- Trim excess fat from the surface of the beef chuck roast.
- Cut roast into 1 1/2″ chunks.
- Place the meat in a resealable plastic bag (use two if necessary).
- Combine the marinade ingredients and pour over the meat. Then, toss the meat with tongs until all pieces are well coated, ensuring that the flavors are evenly distributed.
- Seal the bag and place it in the refrigerator for 4-12 hours.
- Preheat your grill to 350 degrees F or medium heat.
- Thread 5-6 pieces of marinated beef on each skewer.
- Place skewers on the grill and cook for 15-17 minutes, turning every 3-4 minutes.
- Once the meat reaches an internal temperature of 160 degrees F, remove the Moroccan beef skewers from the grill and let them stand for a few minutes before serving.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
