Beef Shish Kabobs

This is good to eat with the EPCOT’s Moroccan Salad, and Coucous Salad (which are in the Side Dishes section).

  • 24 oz. beef tenderloin, cut into 1 inch cubes
  • 1/2 cup onions, finely chopped
  • 2 tablespoons parsley, finely chopped
  • 2 tablespoons ground coriander
  • 1 tablespoon paprika
  • 1/4 cup olive oil
  • Salt and pepper to taste
  • 1 teaspoon cumin
  • 8 eight inch skewer sticks

Combine all ingredients and mix well. (Rachel then like to marinade this in a covered bowl for 2 hrs.) Put 4 oz. beef on each skewer stick. Cook over a bed of hot coals on a barbecue grill or broil in oven until tender, about 5-8 minutes, turning 1/2 way through.

Serves 5.

Serve with EPCOT’s Moroccan Salad and Couscous Salad.

Main Dishes Book 1