Grilled Rib Eye Brochettes with Charmoula
Elevate your grilling game with these Grilled Rib Eye Brochettes with Charmoula—a fusion of smoky, charred perfection and bold North African flavors. Tender cubes of marinated rib eye steak are infused with a fragrant blend of paprika, cumin, garlic, and fresh lemon juice before being skewered and seared to juicy, caramelized perfection on the grill. Paired with a zesty, herbaceous charmoula sauce made from fresh cilantro, parsley, and a hint of heat from red chili flakes, this dish is a flavor-packed crowd-pleaser perfect for your next summer barbecue or dinner party. Ready in under 40 minutes, these skewers are easy to prepare yet guaranteed to impress, offering a vibrant and aromatic twist on classic steak kabobs. Serve as a main course, or pair with grilled vegetables or warm flatbread for an unforgettable meal.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1 pound rib eye steak
- 0.25 cup olive oil
- 3 cloves garlic cloves
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 whole lemon
- 1 cup cilantro leaves
- 1 cup parsley leaves
- 0.5 teaspoon red chili flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 8 pieces wooden skewers
Instructions
Cut the rib eye steak into 1-inch cubes, trimming away any excess fat.
Soak the wooden skewers in water for at least 20 minutes to prevent them from burning during grilling.
In a mixing bowl, combine olive oil, 2 cloves of minced garlic, paprika, ground cumin, ground coriander, the juice of 1 lemon, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Mix well to create a marinade.
Add the steak cubes to the marinade, tossing to coat evenly. Cover and refrigerate for at least 20 minutes, or up to 2 hours for deeper flavor.
While the steak marinates, prepare the charmoula sauce. In a food processor, combine cilantro, parsley, the remaining clove of garlic, red chili flakes, the juice of the second lemon, and 0.25 teaspoon each of salt and pepper. Pulse until finely chopped, then drizzle in about 2 tablespoons of olive oil while processing until a loose, vibrant sauce forms. Set aside.
Preheat your grill to medium-high heat.
Thread the marinated steak cubes onto the soaked skewers, leaving a small amount of space between each piece to ensure even cooking.
Grill the brochettes for about 2-3 minutes per side, turning occasionally, until the steak reaches your preferred level of doneness (130°F for medium-rare).
Remove the brochettes from the grill and let rest for 5 minutes.
Serve the grilled rib eye brochettes with the charmoula sauce drizzled on top or served on the side for dipping.
Nutrition Facts
Calories |
434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.5 g | 39% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 915 mg | 40% | |
| Total Carbohydrate | 11.2 g | 4% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 2.3 g | ||
| Protein | 33.1 g | 66% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 132 mg | 10% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 734 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
