Moroccan Spit Roast Beef Kebab


  • 1/2 cup chopped fresh coriander
  •  60ml (1/4 cup) fresh lemon juice
  •  2 garlic cloves, crushed
  •  2 tablespoons olive oil
  •  2 teaspoons ground coriander
  •  2 teaspoons ground cumin
  •  1/2 teaspoon dried chilli flakes
  •  1/4 teaspoon ground cinnamon
  •  750g beef porterhouse steak, trimmed, cut into 3cm pieces
  •  Olive oil spray


Step 1

Place fresh coriander, lemon juice, garlic, oil, ground coriander, cumin, chilli flakes and cinnamon in a glass or ceramic bowl. Add the beef and toss to coat. Cover with plastic wrap and place in the fridge for 1 hour or more to marinate. Thread the beef onto SSL Spikes. Season with salt and pepper.

Step 2

Spray skewers with oil. Cook for 5-10 minutes over medium to high heat or until browned and cooked to your liking. Transfer to a plate and cover loosely with foil to keep warm. Set aside for 5 minutes to rest.


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