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Moroccan beef skewers
Moroccan beef skewers
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Curtis Stone's Moroccan beef skewers are packed with sensational spices.
Ingredients:
  • 450g 3 stars beef mince
  • 2 cloves garlic, finely chopped
  • 60.00 ml parsley, finely chopped
  • 5.00 gm ground cumin
  • 1 tsp ground allspice
  • 40.00 ml Smart Buy dry breadcrumbs
  • 18.20 gm olive oil, for rubbing over skewers
  • 375.00 ml couscous
  • 382.50 gm chicken stock
  • 2.40 gm salt
  • 56.88 gm olive oil
  • 165.00 ml Greek-style yoghurt
  • 1 smart buy egg, beaten
  • 1 lemon, finely grated rind and juiced
  • Salt & pepper
Instructions:
  • Preheat the barbecue to medium-high. In a large bowl, mix together beef, garlic, 2 tablespoons of parsley, spices, breadcrumbs, and eggs. Season generously with salt and pepper, and use your hands to combine everything well. Divide the mixture into 8 equal portions.
  • Thread a meatball onto a skewer and shape it into a flat sausage, ensuring it is 10 cm long, 4 cm wide, and 2 cm thick. Repeat for the rest of the meatballs. Brush each skewer with olive oil and grill on the BBQ for approximately 4 minutes per side until fully cooked. Transfer to a plate and let it rest for 3 minutes before serving.
  • As the meat cooks, prepare the cous cous by bringing stock and salt to a boil in a saucepan. Remove from heat, stir in cous cous, cover tightly, let sit for 5 minutes until tender. Fluff with a fork, add olive oil and 1 tablespoon of parsley. Season with pepper, cover, and keep warm.
  • In a small bowl, combine yoghurt with lemon rind, lemon juice, salt, and pepper. Spoon the couscous onto 4 serving plates. Place 2 skewers next to each pile of couscous and top with a dollop of the lemon yogurt sauce. Serve right away.

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