Moroccan Beef Skewers with Yogurt and Couscous

Moroccan Beef Skewers with Yogurt and Couscous

Julie Toy

Provided by: Curtis Stone

43 mins total 25 mins prep Full Screen

Servings

Ingredients

• For Skewers:
• 1 pound ground beef
• 2 garlic cloves, finely chopped
• 2 tablespoons finely chopped fresh cilantro
• 1 tablespoon finely chopped fresh parsley
• 1 teaspoon ground allspice
• 1 teaspoon ground cumin
• 1 1/2 ounces plain breadcrumbs
• 1 large egg, beaten to blend
• Salt and freshly ground black pepper
• 8 (12-inch) branches fresh rosemary
• Olive oil
• 1 lemon, cut in half
• For Couscous:
• 1 1/2 cups chicken stock
• 2 tablespoons chopped fresh cilantro
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1 1/2 cups plain couscous
• 3 tablespoons olive oil
• For Sauce:
• 1/2 English cucumber
• 1 cup plain yogurt
• 1 tablespoon chopped fresh dill
• 1 lemon

Directions

• PREPARE SKEWERS:
• Preheat the barbecue grill or indoor grill pan with medium-high heat.
• In a large mixing bowl, combine the beef, garlic, cilantro, parsley, allspice, cumin, and bread crumbs and mix thoroughly with your hands.
• Mix in the egg until fully combined and season with salt and pepper.
• FORM SKEWERS:
• Divide the meat mixture evenly into 8 sausage-shaped balls.
• Remove all of the rosemary leaves from the stems leaving about an inch of the leaves at the top of the stem.
• Slide the end of a rosemary skewer into a meatball and gently mold it to keep a sausage shape, packing it tightly with your hand.
• The meat should be shaped like a sausage with two flat sides.
• Repeat with remaining meat and skewers.
• GRILL SKEWERS:
• Drizzle a little olive oil over each meat skewer and grill for about 4 minutes per side or until cooked through.
• Remove skewers from the grill to a plate and let rest for 3 minutes.
• WHILE SKEWERS GRILL, MAKE COUSCOUS:
• Combine the stock, cilantro, cumin, and salt in a medium saucepan, and bring to a boil over high heat.
• Remove the pan from the heat.
• Add the couscous and stir to blend.
• Cover the pan tightly and let it stand until the liquid is absorbed and the couscous is tender, about 5 minutes.
• Fluff the couscous with a fork and mix in the olive oil. Season with pepper to taste and cover to keep warm.
• WHILE COUSCOUS STEAMS, MAKE SAUCE:
• Peel, seed, and cut the cucumber into a small dice.
• Mix the yogurt in a small mixing bowl with the cucumber and dill.
• Grate the lemon zest and squeeze the lemon juice into the yogurt mixture.
• Season to taste with salt and pepper.
• TO SERVE:
• Spoon the couscous evenly onto the center of 4 serving plates.
• Place two skewers next to each mound of couscous and top with a dollop of the yogurt sauce.
• Squeeze the lemon over the skewers and serve immediately.

• Filed under:
• Pasta,
• Yogurt,
• Ground Beef,
• Mediterranean,
• Greek,
• Barbecue & Grilling,
• Easy,
• Healthy,
• Main Dish,
• Dinner,
• Cookout

More Recipes Like This

• 

  Pastiera di maccheroni (Pasta Bake with Pancetta, Rosemary, and Ground Pork)

• 

  Rigatoni ai carciofi (Rigatoni with Artichokes, Garlic, and Orange Zest)

• 

  Capunti Pasta with Dried Sweet Italian Peppers (Capunti Con Cruschi)

Comments

[thetxsndn]

12:48 PM on 12/21/2011

WOW this looks yummy !