Classic Moroccan Lamb or Beef Kebabs (Brochettes)

Ingredients

• 2 1/2 pounds beef filet, or leg of lamb, cut into 3/4-inch cubes
• 1 large onion, finely chopped
• 3 tablespoons coarsely chopped fresh parsley
• 3 tablespoons coarsely chopped fresh cilantro
• 1 tablespoon vegetable oil
• 1 tablespoon freshly squeezed lemon juice
• 2 teaspoons paprika
• 2 teaspoons salt, or to taste
• 1 teaspoon ground cumin
• 1 teaspoon freshly ground black pepper
• Steps to Make It
• Gather the ingredients.
• Transfer the meat to a large bowl. Add the onion, parsley, cilantro, oil, lemon juice, paprika, salt, cumin, and pepper.
• Use your hands to mix the meat with the spices, kneading it gently to ensure even distribution. Cover the bowl, refrigerate, and let marinate for 2 hours or up to overnight.
• Prepare a gas or charcoal grill to medium heat (350 F to 375 F). Thread the meat onto metal skewers, or wood skewers which have been soaked in water for at least 30 minutes.
• Cook the kebabs in batches for 3 to 5 minutes on each side, turning two or three times, or until the meat is done to your liking, about 10 minutes total for medium.
• Transfer the cooked kebabs to a plate as they become done. Cover with foil to stay warm while you cook the remaining kebabs.