Moroccan Ground Beef Kabobs and Grilled Chili Lime Corn

Who doesn't love street food? This is a delicious combination of across the Atlantic and south of the border. 

4 lbs ground beef
1 medium onion, grated
4 garlic cloves, minced
2 tablespoon fresh parsley, finely chopped
2 teaspoon paprika
2 teaspoon cumin
1 teaspoon salt
1 teaspoon black pepper
1/4teaspoon cayenne pepper
1 teaspoon ras el hanout spice

6 shucked ears of corn 

1/2 teaspoon salt

Juice from one lime 

1 tablespoon chili powder

1 teaspoon cumin 

Mix the ground beef, onions, garlic, parsley and spices in a large mixing bowl and set I the refrigerator for an hour, you can also do this the night before. Once the beef has marinated take 8 metal skewers and pack 1/8 of the meat around the skewer in the shape of a sausage. Leave these cover at room temperature as you place the corn on a grill set to high heat. Cook the corn about 12 minutes turning occasionally. Once the corn is dark in places and tender to the touch remove from the grill and cut in half. Place in a freezer bag and squeeze the lime over and add the spices. Seal the bag and shake and set aside. Place the kabobs on the grill. Let this cook for 10 minutes turning occasionally. Once the meat reaches 165 degrees internally it is ready. Serve with crusty bread. For more on this recipe or any others please email me at alesia.leach@gmail.com