Food & Wine

What's This?
Serving size 15
Prep Time
Total Time


1 4-ounce bunch flat-leaf parsley, stemmed and coarsely chopped1 4-ounce bunch cilantro, coarsely chopped with stems3 garlic cloves, minced2 Tbsp ground cumin1 Tbsp ground coriander2 Tbsp sweet paprika1 tsp smoked paprika1 tsp cayenne Pinch of saffron threads¼ cup fresh lemon juice1 cup extra-virgin olive oil, plus more for grilling Kosher salt6 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 cubes2 small red onions, cut into 1 1/2-inch pieces2 large red bell peppers, cut into 1 1/2-inch pieces


  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 charmoula into a small bowl and refrigerate.
  2. Scrape the remaining charmoula into a very large bowl. Add the steak cubes and turn to coat with the charmoula. 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 charmoula.

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

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Recipe Credit: Tim McKee
Photo Credit: John Kemick

Tags: Main Dish, Appetizer, Steak

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