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One of Australia's leading chefs and restaurateurs prepares a fresh take on beef kebabs, perfect for your next BBQ
Combine the steak, Moroccan spice and oil in a large bowl.
Marinate in the refrigerator for at least 3 hours, but no longer than 12 hours.
If using bamboo skewers, soak them in water for a few hours before using so they don’t burn.
Preheat the barbecue to high.
Layer each skewer by spearing 1 beef cube followed by 1 piece of onion, and repeat 3-4 times. Season the kebabs to taste.
Barbecue the kebabs, turning them occasionally, until they are cooked to desired liking, ensuring not to overcook as they will dry out.
To make the couscous:
Pour the water into a saucepan.
Add the extra virgin olive oil and bring to the boil.
Add the couscous; remove the saucepan from the heat and allow the couscous to swell for 2 minutes.
Return the saucepan to the heat, stirring with a fork to break up the grains.
Remove from the heat.
Add the remaining ingredients and season to taste.
To Serve :
Serve the couscous in a large serving dish topped with the kebabs.
Sprinkle the coriander/cilantro and mint mixture and garnish with lemon or lime wedges.
Serve with a large green salad.
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