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Moroccan Beef Skewers with Yogurt and Couscous

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Moroccan Beef Skewers with Yogurt and Couscous

Moroccan Beef Skewers with Yogurt and Couscous
Julie Toy
Provided by:
total prep


  • 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


  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.