Curtis Stone shows you how to transform ordinary ground beef into delicious Moroccan skewers. He mixes the beef together with a variety of spices, then molds it around fragrant rosemary skewers and throws it on the grill. Two simple sides -- couscous with herbs and a creamy yogurt sauce -- round out the meal.
43 mins total
25 mins prep
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
1 lemon, cut in half
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
1/2 English cucumber
1 cup plain yogurt
1 tablespoon chopped fresh dill
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.
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.
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.
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.