Beef Kebabs With Pomegranate Couscous Recipes

BEEF KEBABS WITH COUSCOUS

Steps:

• Soak 4 wooden skewers in water, 20 minutes. Meanwhile, whisk 1/4 cup olive oil, the vinegar, rosemary, mustard, 1/2 teaspoon salt, and pepper to taste in a large bowl. Reserve 2 tablespoons of the marinade, then add the steak to the bowl with the remaining marinade and toss; set aside at room temperature, 20 minutes.
• Cook the couscous as the label directs; toss with the remaining 1 tablespoon olive oil, the parsley, and salt and pepper to taste.
• While the couscous is cooking, preheat a large grill pan over high heat. Thread the steak onto the skewers. Toss the onion rounds and tomatoes in a bowl with the reserved 2 tablespoons marinade.
• Brush the grill pan with olive oil and add the kebabs and onion rounds. Cook the onion, turning once, until charred and tender, 4 to 6 minutes. Cook the kebabs, turning a few times, until charred all over, 8 to 10 minutes for medium rare. Transfer the kebabs and onion to a plate and season with salt. Add the tomatoes to the pan, cut-side down, and cook, turning once, until charred and softened, about 4 minutes. Serve the kebabs with the couscous, tomatoes and onion.

MOROCCAN BEEF KEBABS WITH CURRIED COUSCOUS, RAITA AND CHARMOULA VINAIGRETTE

Steps:

• For the couscous: Preheat the oven to 400 degrees.Place the water in an ovenproof casserole. Whisk the curry, salt pepper into the water. Whisk the couscous into the water. Let the couscous stand for 10 minutes to absorb the water.
• Pour half of the olive oil into the couscous. Work the olive oil into the couscous by hand, rubbing the kernels to fluff the couscous break up any clumps, making sure that the couscous is evenly coated with the oil. Place the casserole into the oven and bake for 20 minutes.
• Remove the casserole from the oven and pour the rest of the oil into the couscous. By hand or with a spoon, work the oil through the couscous, breaking up any clumps.
• For the raita: Place the yogurt, mint, cumin, salt and cucumbers in a bowl and stir to combine. Check the seasoning and adjust if necessary. Refrigerate until time to use.
• For the vinaigrette: Place the oil, lemon juice, cilantro, parsley, garlic, cumin, paprika and cayenne in a bowl and stir to combine. Season the charmoula with salt and pepper.
• For the kebabs: Combine the beef, onions, powdered milk, cilantro, mint, ginger, cayenne, salt and pepper in a bowl and mix thoroughly to combine. Divide the mixture into 8 balls. Form each ball into a kebab cylinder about 3 inches long. Refrigerate the kebabs until ready to grill.
• In the meantime soak, wooden skewers in water. Heat the grill to high heat. Insert the skewers into the kebabs. Brush the kebabs with olive oil and grill until they are cooked, 34 minutes per side.
• To complete the dish, place a mound of couscous on a serving plate for each person. Place 2 kebabs on each plate. Garnish the plate with the raita and drizzle the charmoula on the kebabs. Serve with warm pita bread.

BEEF KEBABS WITH A SURPRISE CENTER

Steps:

• Toast the coriander and cumin seeds in a dry skillet over medium-high heat until fragrant and slightly smoking. Pour into a pestle and mortar and grind until you get a fine powder. Shake into a large bowl.
• Add the garlic and ginger to the mortar and pestle and pound until a paste forms. Scrape into the large bowl.
• Add the beef, 2 tablespoons of minced cilantro, garam masala, baking soda and 1 teaspoon of salt. Using your hands, thoroughly mix all the ingredients together until the meat is sticky, just a few minutes. Allow the meat to rest about 30 minutes.
• Meanwhile, combine the cherries and the cashews in a small bowl.
• When meat has rested, divide into 16 equal portions. Roll each one into 2-inch sausage shapes. Make a long indentation in each sausage and stuff with 1/2 teaspoon of the dried cherry stuffing and pinch the meat together over the stuffing. Roll the kebab between your hands to thoroughly seal it. Repeat with the remaining kebabs.
• Warm the oil over medium-high heat in a large nonstick skillet until shimmering. Place the kebabs in the pan in a circular formation, making sure none of the kebabs touch. By the time you've placed your last kebab in the pan it will probably be time to start turning the first ones you set down. Cook, turning frequently, until browned all the way around and cooked all the way through, 10 to 15 minutes.
• While the kebabs are cooking, make the simple dipping sauce. Combine the yogurt, the remaining cilantro and half the lime juice. Season with salt and pepper.
• Remove the kebabs to a platter with a small bowl of sauce in the center. Drizzle the remaining lime juice over the kebabs and finish with cilantro leaves. Serve.
• Combine the cinnamon, cloves, green cardamom seeds, black cardamom seeds, if using, in a spice grinder or coffee grinder and grind until fine. Store the spice mix in an airtight container away from direct sunlight.