Ingredients 

• 1 1⁄2 – 2lbs beef stew meat, less than 1 inch thick
• 2tablespoons parsley, finely chopped
• 1⁄3cup olive oil
• 1⁄2small onion, grated
• 1tablespoon tomato paste
• 1tablespoon vinegar
• 1⁄2teaspoon salt
• 1⁄2teaspoon cumin
• 1⁄2teaspoon paprika
• 1⁄2teaspoon black pepper
• 1⁄4teaspoon garlic powder
• 1⁄4teaspoon onion powder

Method

• Cut any large pieces of meat in half so they will cook faster. Then place the beef cubes in a medium bowl. Chop the parsley & add it to the beef, set aside to be used later.
• Pour the olive oil in a small glass bowl. Add the spices, vinegar & tomato paste, stir until well blended. Grate the onion & add it to the oil mixture.
• Stir the mixture in with the beef until it is well coated. Cover with a lid & place in the refrigerator to marinate for at least 2 hours.
• Place the beef on skewers, leaving a little gap between each piece. Grill on each side until the meat is no longer pink inside, between 10-15 minutes.
• Serve with thick bread instead of utensils. (Moroccans eat most of their food with their right hand, using only bread to scoop up the meal).