One of Australia's leading chefs and restaurateurs prepares a fresh take on beef kebabs, perfect for your next BBQ


  • 1kg rump steak, cut into 2.5cm cubes

  • 1½ tbsp Moroccan spice

  • ½ cup extra virgin olive oil

  • 12 skewers

  • 2 large brown onions cut into 2.4cm dice

  • Mix of fresh coriander/cilantro and fresh mint leaves, sliced, to garnish

  • Lemon or lime wedges, to garnish

  • Couscous

  • 1 cup water

  • 2tbsp extra virgin olive oil

  • 250g couscous

  • ½ red onion, chopped

  • 2tbsp chopped almonds

  • 1 red chilli, seeded and chopped

  • 2tbsp chopped dates

  • 1½tbsp chopped coriander/cilantro

  • Cracked pepper to taste


  • 1.

    Combine the steak, Moroccan spice and oil in a large bowl.

  • 2.

    Marinate in the refrigerator for at least 3 hours, but no longer than 12 hours.

  • 3.

    If using bamboo skewers, soak them in water for a few hours before using so they don’t burn.

  • 4.

    Preheat the barbecue to high.

  • 5.

    Layer each skewer by spearing 1 beef cube followed by 1 piece of onion, and repeat 3-4 times. Season the kebabs to taste.

  • 6.

    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:

  • 1.

    Pour the water into a saucepan.

  • 2.

    Add the extra virgin olive oil and bring to the boil.

  • 3.

    Add the couscous; remove the saucepan from the heat and allow the couscous to swell for 2 minutes.

  • 4.

    Return the saucepan to the heat, stirring with a fork to break up the grains.

  • 5.

    Remove from the heat.

  • 6.

    Add the remaining ingredients and season to taste.

  • To Serve :

  • 1.

    Serve the couscous in a large serving dish topped with the kebabs.

  • 2.

    Sprinkle the coriander/cilantro and mint mixture and garnish with lemon or lime wedges.

  • 3.

    Serve with a large green salad.

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