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.
1 lb. fillet of beef or steak cut into 3/4-inch cubes (approximately 32 cubes)
1/2 Ib. beef suet cut into 1/2-inch cubes
In an 8 x 10-inch shallow baking dish, prepare the Moorish Marinade. Combine:
1/4 cup onion, finely chopped
2 Tbs. parsley, finely chopped
Blend:
1/2 cup olive or salad oil
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic powder
1 tsp. ground coriander (optional)
1/2 tsp. ground cumin (optional)
Blend the beef and suet cubes with the marinade and allow the mixture to marinate for several hours. Thread four pieces of beef alternately with three pieces of suet (start and end with beef) on a 6-inch metal or bamboo skewer. Grill or Broil using a hot fire, basting occasionally with the marinade.
Arrange one Kebab on a small plate. Garnish with tomato slices and parsley sprigs at the side of the plate.
Yield: 8 6-inch kebabs
Source: unknown
Prepared by: Margo for the July 2000 meeting