If you love spiced meats, you’ll love Moroccan Beef Kebabs. This recipe comes from Karla, chef extraordinaire, from the Trying Low Oxalates Yahoo Group. It’s just one of the many wonderful low oxalate recipes you’ll find in the groups’ recipe application, so if you haven’t joined yet, read the Top Ten Reasons to Join the Trying Low Oxalates Yahoo Group and join today!
Chefchouen, Morocco
Moroccan Beef Kebabs have quickly become a family favorite. But first, I have a confession: I am incapable of following a recipe exactly. In fact, I’m not sure I have ever completely followed a recipe even when I was trying to. Sometimes it’s because I want to use fresh herbs or vegetables out of my garden instead of the dried herbs or vegetables the recipe calls for. Sometimes it’s because I need to make a substitution to reduce oxalate. Sometimes it’s because having the time and the motivation to try a new recipe rarely coincides with having all the ingredients on hand. Most of the time, however, it’s because I can’t help playing the “What if?” game. It goes something like this: I find a fabulous recipe and think, “Wow, that sounds great!” Then my mind starts racing and I wonder “What if I add some fresh basil?” or “What if I use cauliflower instead of broccoli? That would REALLY be great!” I can’t help it. This is the way my mind works.
So, as much as I’d like to tell you I love Karla’s Moroccan Beef Kebabs, I admit I’ve never followed the recipe exactly. BUT, I have made at least seven slightly modified versions of Moroccan Beef Kebabs, and all have been fabulous. To me, this is the sign of a great recipe. If I can play around with it and every version tastes good, then I’ve found the perfect Stallman Family Recipe! I especially like Moroccan Beef Kebabs’ combination of sweet and savory, plus who doesn’t like dipping sauces? My boys and I end up dipping everything on our plates, so I always make sure I serve extra sauce and lots of veggies for dipping.
Hope you have fun making these kebabs! And if you’re interested in some of my variations, check out the Variations and Picky Eater Pleaser sections below.
Moroccan Beef Kebabs - Here shown as a grilled hamburger patty with Yogurt Lime Sauce (see the time-saving variation).
Moroccan Beef Kebabs
1/4 tsp lemon peel
1/2 tsp cumin
3 cloves garlic, peeled and crushed
2 tsp of ginger, peeled and roughly chopped
1 pound ground beef
1 1/2 tsp parsley, divided
1/2 teaspoon low oxalate curry powder
1/2 teaspoon baking soda
1/2 cup plain whole yogurt or Coconut yogurt
1 tbsp lime juice
1 1/2 tsp parsley, divided
1/2 tsp salt or to taste
1/4 tsp white pepper or to taste
Low Oxalate Info: Moroccan Beef Kebabs have 4.7 mg. per serving (with eight servings per recipe.) The yogurt lime dipping sauce with plain yogurt has 4.2 mg. oxalate total. The yogurt lime dipping sauce with coconut yogurt has 6.0 mg. oxalate total.
Rabat, Morroco
Variations:
Use fresh cilantro instead of parsley, especially in the dipping sauce.
Use 1- 2 tablespoons fresh sage instead of dried sage and parsley in the kebabs.
Use lemon juice, lemon extract or lemon oil instead of lemon peel.
Use raisins or dried blueberries instead of dried cherries (Yes, the blueberries are totally unauthentic, but they sure taste good!)
Substitute 1/2 teaspoon cardamom for the low oxalate curry powder.
Use pumpkin seeds instead of sunflower seeds.
Major Time Saver: These stuffed kebabs are a lot of fun, but the preparation is very time-consuming. If you are in a hurry, try adding the cherries and the sunflower seeds directly to the meat instead of stuffing the kebabs. Then form the meat mixture into meat balls, sausage-shaped “kebabs” or hamburger patties and cook as directed (patties may be grilled).
Picky Eater Pleaser: Try making a few kebabs with just cherries, some with just sunflower seeds and some without the stuffing, so picky eaters have plenty of choices. You might also want to make a few plain hamburger “kebabs” for really picky eaters. Also be sure to provide plenty of other foods for dipping! My boys love to dip everything they can find into this sauce, so I always make extra sauce and provide plenty of steamed veggies for their dipping pleasure (I usually reduce the amount of lime in the sauce, since it can be a little strong — try reducing the lime juice by half the first time). My boys also like to eat some dried cherries plain (or dipped) and some sunflower seeds, but so far they don’t like these ingredients added to their meat.
Other Diets: Moroccan Beef Kebabs may also be appropriate for Paleo, low carb, GAPS, SCD, gluten-free, dairy-free and GFCF diets.
Photo credits go to YoTuT for Rabat, Morocco and to Neiljs for Chefchouen, Morocco.
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