Moroccan beef kebabs with couscous

For adults, there’s spicy, Moroccan-flavoured tasty rump with fragrant couscous…for the kids, keep the couscous plain and serve with simple and juicy ‘steak-and-veg on stix’. To save time, barbecue the kids’ and adults’ skewers at the same time.

INGREDIENTS

2 zucchini, cut into 3 cm-thick rounds

600g beef rump steak, trimmed, cut into 4 cm cubes

1 onion, cut into wedges

185g couscous

olive oil, for brushing

8 bamboo skewers, soaked for 30 minutes

or 8 metal skewers

INGREDIENTS FOR ADULTS

1 teaspoon lemon zest, finely grated

2 teaspoons mint, chopped

2 teaspoons flat-leaf parsley, chopped

1 teaspoon flaked almonds, toasted

1 teaspoon nutmeg, freshly grated

1 teaspoon ground cumin

1 teaspoon ground coriander

1/4 teaspoon ground allspice

1/4 teaspoon ground ginger

pinch cayenne pepper

pinch ground cinnamon

1 tablespoon olive oil

METHOD

Preheat the grill of your barbecue to a medium heat.

Thread the zucchini, beef and onion alternately onto the skewers and divide onto two plates.

In a heatproof bowl, prepare the couscous according to the packet instructions. Fluff it up with a fork and divide into two portions.

DISH ONE

For the kids, lightly brush the skewers with olive oil, season with salt and grill for 3 minutes on each side for medium, or until cooked to their liking.

Keep the couscous plain and serve with the juicy beef skewers.

DISH TWO

While the couscous is still warm, add the lemon zest, mint, parsley and almonds to one portion and stir with a fork. Cover and let it stand for 1 minute more.

In a bowl, combine the spices with the oil. Season with salt and brush the spicy mixture onto the adults’ skewers. Barbecue for 3 minutes on each side for medium, or until cooked to your liking.

Remove the beef, onion and zucchini from the skewers and serve on the fragrant couscous.

#janeken2 #morocco #bef #kebabs #koeskoes