Recipe
Middle Eastern beef kebabs with couscous tabouli
- Serves 4
- Prep Time 20 mins
- Cooking Time 8mins
Ingredients
- Serves 4
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Method
- Combine beef mince, spice mix, mint, egg yolk and breadcrumbs in a large bowl. Season with salt and pepper. Using your hand bring the mixture together and knead until just combined. Shape mixture into 12 x 12cm long sausage shapes and thread onto 12 greased metal skewers or 12 soaked bamboo skewers. Transfer to a plate and chill for 20 minutes to set firm.
- Meanwhile, place the couscous and ¼ cup boiling water into a heatproof bowl. Cover and stand for 5 minutes or until the couscous has absorbed the water. Using a fork, fluff to separate the grains. Stir the parsley, green onion, oil, tomato and extra mint leaves into the couscous until well combined. Season with salt and pepper.
- Using a sharp knife slice the cheeks off the lemons. Set the cheeks aside. Squeeze the remaining lemon over the couscous tabouli.
- Preheat a char-grill to medium. Cook beef kebabs for 6-8 minutes, turning occasionally, or until golden and just cooked. Adding the lemon cheeks, flesh side down, to grill plate in the last 2 minutes of cooking. Transfer beef kebabs and lemon cheeks to serving plates. Serve with couscous tabouli.
Tips
- If using bamboo skewers for the kebabs, soak them in water for at least 30 minutes before using as this will prevent them from burning when grilling.
- Substitute long grain white rice instead of couscous.