Moroccan Beef Kabobs

• 1 cup chopped fresh parsley
• 1 cup chopped fresh cilantro
• 1/4 cup grated onion
• 3 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 tablespoon paprika
• 1 tablespoon cider vinegar
• 1 tablespoon ketchup
• 2 garlic cloves, minced
• 1 teaspoon minced fresh gingerroot
• 1 teaspoon Thai red chili paste
• 1 Dash salt and pepper
• 2 pounds beef top sirloin steak, cut into 1-inch pieces

1. 1.tn a large resealable plastic bag, combine the parsley, cilantro, onion, lemon juice, oil, cumin, coriander, paprika, vinegar, ketchup, garlic, ginger, chili paste, salt and pepper; add beef. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
2. 2.train and discard marinade. On eight metal or soaked wooden skewers, thread beef cubes. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
3. 3.trill beef, covered, over medium-hot heat or broil 4 in. from the heat for 8-12 minutes or until meat reaches desired doneness, turning occasionally. Yield: 8 servings.
4. 4.t kabob equals 185 calories, 9 g fat (3 g saturated fat), 63 mg cholesterol, 91 mg sodium, 3 g carbohydrate, 1 g fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 1/2 fat.

parsley, fresh cilantro, onion, lemon juice, olive oil, ground cumin, ground coriander, paprika, cider vinegar, ketchup, garlic, fresh gingerroot, red chili paste, salt, beef top sirloin

Taken from www.epicurious.com/recipes/member/views/moroccan-beef-kabobs-52994321 (may not work)