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How to make Moroccan beef skewers

Yield = 4
Prep time: 0:20
Cook time: 0:10
Total time: 0:30

Ingredients

  • 450g Coles 3 stars beef mince
  • 2 cloves garlic, finely chopped
  • 3 tablespoons parsley, finely chopped
  • 2 teaspoons Masterfoods ground cumin
  • 1 teaspoon Masterfoods ground allspice
  • 2 tablespoons Coles Smart Buy dry breadcrumbs
  • 1 tablespoon olive oil, for rubbing over skewers
  • 1 1/2 cups San Remo couscous
  • 1 1/2 cups chicken stock
  • 1 teaspoon salt
  • 1/4 cup olive oil
  • 2/3 cup Greek-style yoghurt
  • 1 Coles smart buy egg, beaten
  • 1 lemon, finely grated rind and juiced
  • Salt & pepper

Method

  • Step 1 Preheat a bbq to medium high heat. In a large bowl combine beef, garlic, 2 tablespoons of parsley, spices, breadcrumbs and eggs. Season with salt and pepper and mix thoroughly with your hands. Divide the mixture evenly into 8 balls.
  • Step 2 Place a meat ball onto the end of a skewer and gently mould it into a flat sausage shape down the skewer, packing it tightly with your hand. This should be about 10 cm long, 4 cm wide and 2 cm thick. Repeat with remaining meat. Rub a little olive oil onto each meat skewer and cook on the bbq for about 4 mins per side, or until cooked through. Remove from the bbq to a plate and rest for 3 mins.
  • Step 3 While the meat is cooking, make the cous cous: Combine the stock and salt in a medium saucepan, and bring to the boil. Remove the pan from the heat and stir in the cous cous. Cover the pan tightly and stand for 5 mins, or until the liquid is absorbed and the cous cous is tender. Fluff with a fork and mix in the olive oil and 1 tablespoon of parsley. Season with pepper to taste, cover and keep warm.
  • Step 4 Mix the yoghurt in a small bowl with lemon rind and juice and season to taste with salt and pepper. Spoon the cous cous evenly onto the centre of 4 serving places. Place 2 skewers next to each mound of cous cous and top with a dollop of the lemon yogurt sauce, serve immediately.