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Kebab Koutbane

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“This typically Moroccan dish is an excellent hors d'oeuvre to serve at any time. It is amazing how the small cubes of suet improve the flavor of the kebab after some of the fat has burned off. The use of suet is particularly effective when cooking kebabs over a charcoal fire and may be successfully substituted in recipes calling for bacon.”
READY IN:
6hrs 20mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. For the Marinade:
  2. Combine the onion, parsley, oil, salt, pepper, garlic powder, coriander and cumin.
  3. Put the beef and beef Suet or Bacon in the marinade for several hours.
  4. Thread four pieces of beef alternately with three pieces of suet (start and end with beef) on a 6-inch metal or bamboo skewer.
  5. Grill or Broil using a hot fire, basting occasionally with the marinade.
  6. Arrange 1 KEBAB KOUTBANE on a small plate.
  7. Garnish with TOMATO SLICES and PARSLEY SPRIGS at the side of the plate.

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