• 4 ounces bunch flat leaf parsley, stemmed, coarsley chopped
  • 4 ounces bunch cilantro, coarsely chopped
  • 3 garlic cloves, minced
  • 2 tablespoons ground cumin
  • 1 tablespoon ground coriander
  • 2 tablespoons sweet paprika
  • 1 teaspoon smoked paprika
  • 1 teaspoon cayenne pepper
  • 1 pinch saffron thread
  • 1/4 cup fresh lemon juice
  • 1 cup olive oil
  • 1 tablespoon kosher salt
  • 6 boneless rib eye steaks, excess fat trimmed, cut into 2-inch cubes (1-1/2 inches thick)
  • 2 red onions
  • 2 red bell peppers
  • 1 In a food processor, combine parsley with cilantro, garlic, cumin, coriander, paprika, cayenne, and saffron and pulse until herbs are finely chopped. Add lemon juice and olive oil; pulse to incorporate. Add salt.
  • 2 Scrape half the charmoula into a bowl and refrigerate. Scrape remaining charmoula into a large bowl with steak cubes; turn to coat. Let stand at room temperature 2 hours.
  • 3 Light a grill. Cut onion and red bell peppers into 1-1/2-inch pieces. Thread 3 chunks of rib eye each onto long skewers, adding a piece of onion and pepper between each piece of meat. Grill over high heat about 15 minutes, turning skewers occasionally, until meat and vegetables are lightly charred and meat is cooked medium-rare to medium. Serve with reserved charmoula.