Moroccan Beef Kabobs

Ingredients:

• 2 pounds Strip Steak
• 1 medium sweet onion, grated 
• 2 TBSP smoked paprika 
• 1 TBSP ground cumin 
• 1 tsp kosher salt 
• 1/4 tsp ground black pepper
• 1 TBSP cayenne pepper 
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 1 TBSP ground cinnamon 
• 1 TBSP fresh mint leaves, chopped, 

Curry Aioli

• 3 TBSP vegetable oil 
• 3 scallions, white and light green parts only, minced
• One piece of fresh ginger, peeled and minced
• 2 garlic cloves minced  
• Kosher salt (to taste) 
• Ground Black Pepper (to taste) 
• 2 TBSP West Indian curry powder
• 1 cup mayonnaise 
• 1/2 cup minced cilantro

Cooking:

Curry Aioli:

1. In cast iron pan, heat the vegetable oil. Add the scallions, ginger and garlic, cook over high heat, stirring, until the aromatic, about 5 minutes. 
2. Add the curry powder and cook until fragrant and lightly toasted, add seasonings into a small bowl and whisk in the mayonnaise and cilantro. 
3. Season with salt and pepper.

Kabobs:

1. Mix all the ingredients together in a large mixing bowl and cover. Chill in the refrigerator for 1 hour
2. Preheat the grill or grill pan and prepare it for your kebabs. To make kababs, cut 1 inch square cuts of beef and add to spices and coat well, skewer, but be sure to soak the wooden skewers for an hour to keep from burning.
3. Sear on high heat until internal temperature reaches 145°F for medium rare as measured by a meat thermometer
4. Serve with curry aioli 

Nutrition:

Nutrition information per serving, 4 servings: 848 Calories; 66 g Total Fat (13.4 g Saturated Fat; 0.8 g Trans Fat; 31.9 g Polyunsaturated Fat; 17.9 g Monounsaturated Fat); 162mg Cholesterol; 1,184 mg Sodium; 15.6 g Total Carbohydrate; 6.3 g Dietary Fiber; 5.5 g Total Sugars; 0 g Added Sugars; 48 g Protein; 123.3 mg Calcium; 8.4 mg Iron; 933. mg Potassium; 0.3 mcg Vitamin D; 0.8 mg Riboflavin; 19 mg Niacin; 1.4 mg Vitamin B6; 6.8 mcg Vitamin B12; 294 mg Phosphorus; 7.6 mg Zinc; 45 mcg Selenium; 144.9 mg Choline