Grilled Rib Eye Brochettes with Charmoula

Chef Tim McKee adds easy North African flavor to succulent kebabs. Well-marbled rib eye steak is perfect for kebabs, because it doesn’t dry out on the grill.

Slideshow: Kebab Recipes
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  • Servings: 15

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  • One 4-ounce bunch flat-leaf parsley, stemmed and coarsely chopped
  • One 4-ounce bunch cilantro, coarsely chopped with stems
  • 3 garlic cloves, minced
  • 2 tablespoons ground cumin
  • 1 tablespoon ground coriander
  • 2 tablespoons sweet paprika
  • 1 teaspoon smoked paprika
  • 1 teaspoon cayenne
  • Pinch of saffron threads
  • 1/4 cup fresh lemon juice
  • 1 cup extra-virgin olive oil, plus more for grilling
  • Kosher salt
  • Six 1 1/2-inch-thick boneless rib eye steaks (7 1/2 pounds)—excess fat trimmed, steaks cut into 1 1/2- to 2-inch cubes
  • 2 small red onions, cut into 1 1/2-inch pieces
  • 2 large red bell peppers, cut into 1 1/2-inch pieces

How to make this recipe

  1. In a food processor, combine the parsley with the cilantro, garlic, cumin, coriander, sweet and smoked paprikas, cayenne and saffron and pulse until the herbs are finely chopped. Add the lemon juice and the 1 cup of olive oil and pulse to incorporate. Add 1 tablespoon of salt. Scrape half of the <em>charmoula</em> into a small bowl and refrigerate.

  2. Scrape the remaining <em>charmoula</em> into a very large bowl. Add the steak cubes and turn to coat with the <em>charmoula.</em> Let stand at room temperature for 2 hours or refrigerate for up to 4 hours.

  3. Light a grill. Thread 3 chunks of rib eye onto a long skewer, adding a piece of onion and red bell pepper between each piece of meat. Grill over high heat for about 15 minutes, turning the skewers occasionally, until the meat and vegetables are lightly charred in spots and the meat is cooked medium-rare to medium. Serve the skewers with the reserved <em>charmoula.</em>

Make Ahead

The charmoula and grilled rib eye can be refrigerated separately for up to 2 days.

Suggested Pairing

Spicy, berry-rich Côtes du Rhône.

Contributed By Photo © John Kernick Published July 2013

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