Moroccan Beef Kabobs with Mint Yogurt Sauce

Head down, I coach myself up and over the next hill. This is the first time my road bike has made it out of the garage this season, so I go easy on myself (I have to). 

Where the hill crests, I lift my head up. Across the road is an expanse of green, and behind that a big brown barn, and then a row of tall trees--maybe birch- and even beyond that the Rocky Mountains, towering over it all. From here, the mountains are a royal blue color. 

I ride 30 more feet and find a small herd of cattle sleeping in the grass, and a rancher in the fields behind them. Oh what a view they all have! For a moment I envy the rancher: he is shoveling hay into a pickup. It's a job that could use 2 of 3 people, though he seems to have it covered on his own. I imagine him there at 6 in the morning, when the sun is just starting to crack the horizon. In my mind he stops to watch, the crickets chirping and maybe the murmur of a cow in the distance.

Later I think back on that moment: me, looking at the view, and extrapolating an entire story around it. I wonder if that farmer does ever stop to look our across the Rockies... if he thinks he has the time. The cows likely don't notice the view, but they sure did look comfy there in the grass. 

These kabobs (kebab, kabob, however you want to say it) are roasted in a Moroccan inspired spice blend, and dipped in a cool mint yogurt sauce. At one point, I had given up dairy in favor of nut-milks and coconut creams. If you're a long-time reader of this blog, you might remember a time when most of my recipes used dairy substitutes rather than milk, but that is certainly not the case anymore! Flavor-wise and texture wise, I much prefer regular milk. So when I can find high quality, grass-fed dairy products they go straight into my shopping cart with out a second thought. 

This post may contain affiliate links.

Moroccan Beef Kabobs with Mint Yogurt Sauce

Published May 4, 2017 by Caitlin Sherwood

Beef kabobs with ras el hanout, a Moroccan spice blend. Served with minted yogurt sauce.

Serves: 4   |    Total Time: 30 active minutes

---

Ingredients:

• 1 pound beef chuck, cubed
• 1 tablespoon ras el hanout (I used this recipe, feel free to use store bought too!)
• 1 tablespoon olive oil
• 2 bell peppers
• 1 red onion
• 2 lemons
• 1/2 cup plain greek yogurt
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons fresh mint leaves, minced
• 1/4 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 tablespoon fresh parsley

Directions:

1. Preheat oven to 450°F.
2. Place beef in a bowl and toss with spice blend and 1/4 teaspoon salt (optional: do this in the morning and marinate for 6-8 hours to infuse the flavors).
3. Dice the onion, pepper, and one lemon into 1-inch pieces. String beef, peppers, onion, and lemon onto kabob skewers in alternating pattern. Place kabobs on a baking sheet. Brush olive oil over kabobs, and place in oven. Bake for 10-15 minutes, depending on how you like your meat (10 minutes for more rare, 15 for well-done). Remove from oven.
4. Make the yogurt sauce while the kabobs cook: combine yogurt, remaining salt, juice of remaining lemon, minced mint, garlic powder, onion powder, parsley, and ground black pepper and stir until well mixed. Serve kabobs hot with a small bowl of yogurt sauce on the side for dipping.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Roasted Cauliflower with Olives & Oregano

Cauliflower is one of those humble vegetables that can take on almost any flavor. It plays a supporting role in curries and stir fries. Even in a Cauliflower Gratin or Casserole, where one would think it would take center stage, the focus tends to be on the cheese or sauce or breadcrumbs on top. 

Whole, a head of cauliflower is heavy and hard to cut into. Once dismantled, it's florets are delicate and easy to break apart. 

Oregano, while less of a "blank slate," is similarly humble. Basil grows taller and lavender blossoms into soft purple blooms. Thyme and rosemary seem to get all of the attention, compared to oregano. But oregano is there, just as important in making Italian Seasoning and Herbs De Provence. 

Roasted together, the cauliflower and oregano become my favorite part of this dish. Kalamata Olives are like little savory salty jewels in between, and lemon adds a fresh pop. But in the end, I would make this even if I didn't have any olives or lemon in the house. They may be simple, but I could eat this dish even if it was just roasted cauliflower and oregano. They are the center piece, the protagonist, the lead role. For once, the other ingredients here (Kalamata olives and lemons) lift them up. 

"A great man is always willing to be little.”  ― Ralph Waldo Emerson, on humility

Roasted Cauliflower with Olives & Oregano

Published May 6, 2017    |   Caitlin Sherwood    

Roasted cauliflower with herbs and Kalamata olives.

Serves: 4   |    Total Time: 50 minutes

---

Ingredients:

• 1 head of cauliflower
• 1/2 cup Kalamata olives
• 1 tablespoon oregano
• 1 teaspoon salt
• 1/2 lemon 
• 2 tablespoons avocado oil

Directions:

1. Preheat oven to 425°F. Chop the cauliflower into florets, and spread in a single layer on a cookie sheet.
2. Scatter olives across pan, and drizzle with avocado oil. Toss to coat vegetables. Sprinkle with oregano and salt.
3. Cut the lemon into wedges. Gently squeeze a few of the wedges over the cauliflower, and place wedges on cookie sheet.
4. Bake for 40 minutes, until cauliflower is browning. Allow to cool 5 minutes before serving.

Let's hang out! Find me on social:

Walnut & Herb Crusted Salmon

Crusted salmon was for dinner but I was far too exhausted to notice. In a half coherent state I sat at the table. Sitting felt good--I could stay a while. There wasn't much for conversation that night, neither of us had the energy. But we ate, filling our bellies with nourishment. 

With each bite my eyes grew more weary, begging my head to find a pillow. My fork would waver, just above my next bite, and then hesitate as I mustered every ounce of energy to slice off a piece. Have you ever been so tired? Somehow I managed my way through a few more bites, until my eyes just would not stay open any longer, and I slumped in my chair.

In my next moment of consciousness, my dad is waking me with a start: Caitlin! Caitlin. I jolted upright. Where am I? It took a few seconds for me to realize what had happened. My plate, still warm, sat in front of me unmoved. I rubbed my eyes. Sleep, I just wanted sleep. My dad took the sign and sent me to bed, dinner half eaten. Sleep. I love sleep. 

I was recently reminded of how much I love sleep, so I remembered this story. I was too tired to know what was for dinner that night, but this is a dish that my dad would serve regularly: salmon crusted with a nutty herb topping. I think his recipe used Panko and pecans--or maybe not, I can't quite remember. This version uses walnuts, parsley, and oregano, and it echoes my memories from that same dinner table where I fell asleep half way through dinner. 

Walnut & Herb Crusted Salmon

Paleo, Primal, Grain-Free    |   Caitlin Sherwood    

Salmon is topped with mixture of walnuts and herbs, which forms a crispy crust.

Serves: 4   |    Total Time: 30 minutes

---

Ingredients:

• 1 pound salmon fillet
• 1/2 cup walnuts
• 1/2 cup parsley, minced
• 1 tablespoon oregano
• 1 clove garlic, minced
• Zest of 1 lemon
• 1/4 teaspoon each of salt & pepper

Directions:

1. Preheat oven to 450°F. Line a baking sheet with parchment paper, and place salmon on top. Set aside.
2. Place walnuts, parsley, oregano, garlic, lemon zest, and salt & pepper in food processor. Pulse until a fine crumb forms.
3. Using your hands, pat crumb mixture oven the fleshy side of the fish, creating an even layer (watch the video above!)
4. Place salmon in the oven and bake for 8-15 minutes, until salmon is flakely and opaque (8 minutes for a thin fillet, 12 for a medium fillet, and 15 for a thicker fillet). Remove from oven and allow to cool 5-10 minutes before serving.