Moroccan Beef Kabobs

Moroccan Beef Kabobs

My boss is super generous, and for Katie’s and my wedding reception he offered to pay for the catering. We had so much fun getting to try all the different foods!

One of the things we ended up choosing was their Moroccan beef kabobs with a cumin yogurt dipping sauce. They were delicious! Although I don’t remember them much from the actual wedding day, I know that recreating them promptly went on my list of things to do.

About a month after our honeymoon I decided to give them a try. It just so happened to be the same night we found out we’d be having our daughter. So this meal is kind of special!

While I have no clue how the original was made, I think this is a pretty amazing recreation!

Moroccan Beef Kabobs


  • 1 1/2 lbs beef (stew meat, eye of round, or even good steaks will work), cut into 1 1/2 inch chunks
  • 2 zucchinis
  • 1 red pepper
  • 1/2 red onion
  • 1 tbs cinnamon
  • 1 tbs paprika
  • 1 tbs salt
  • 1 tsp pepper
  • 1/3 cup olive oil

Dipping sauce

  • 1 cup plain regular or greek yogurt
  • 1 tsp cumin


Cut vegetables into 1 inch chunks. Place in a large bowl followed by the meat. Add seasonings and olive oil to the bowl, and mix well with clean hands.

Skewer vegetables and beef on bamboo or metal skewers. If using bamboo skewers, make sure to soak for at least 10 minutes first.

Preheat grill to 375-400 degrees F.

Meanwhile, place yogurt and cumin in a bowl and whisk thoroughly.

Place skewers on preheated grill. Cook for 6 minutes on each side. Serve with cumin yogurt dipping sauce.

Note: I love this dish served with basmati rice cooked with a few chopped onions and chicken stock instead of water.

Makes 7-8 skewers.

Moroccan Beef Kabobs

  • Matt Robinson

    I think I could eat these kabobs every day, they look amazing!

    • Justin

      I know, right?! They are delicious! Thanks for stopping by today!

      • Karen

        The thing I’ve had a hard time with kabobs is that the vegs and meat cook at a different rate – for instance onions take longer than zucchini. We like to use tomatoes but they cook so fast. Your thoughts?

        • Justin

          I never have that problem with this recipe, and I find that cutting everything roughly the same size helps with cooking times. The onions are usually a little charred, but with a slight crispness, and the zucchini is tender, but not mushy. Also, I don’t mind beef a little pink (I actually prefer it). So when the meat is done, the vegetables are done too.

          I typically don’t grill tomatoes because I don’t like when they get mushy. If you have to have them, maybe you could make a separate skewer for just tomatoes. That would allow you to control the cooking time more!

          Hope this helps!