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Ingredients

  • 1 kg rump steak, cut into 3cm cubes
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground allspice
  • 1 teaspoon paprika
  • 1 teaspoon nutmeg
  • ¼ cup olive oil
  • salt and pepper
  • 8 large bamboo skewers, soaked
  • 16 fresh bay leaves
  • extra mint leaves, to garnish
  • lemon wedges, to serve
  • couscous salad
  • 1 cup dried couscous
  • 1 cup hot chicken stock water
  • 1 red onion, finely chopped
  • ¼ cup finely chopped dried apricots
  • 2 tablespoons chopped fresh mint
  • ½ cup roasted pistachio nut kernels, chopped
  • 1 tablespoon lemon juice
  • 1 clove garlic, finely chopped
  • 2 tablespoons extra virgin olive oil

Barbecued beef kebabs with couscous salad

  • Serving size: Serves 4-6
  • Cooking time: More than 1 hour
Method

Combine steak, spices and oil in a large bowl. Season with salt and pepper. Refrigerate and marinate for 45 minutes or overnight.

Preheat a grill pan or barbecue plate over a high heat.

Thread 2 beef cubes onto skewers followed by 1 leaf and then 2 more beef cubes. Cook preheat barbecue plate or in a pan for 5-6 minutes, turning occasionally or until cooked as desired. Remove skewers cover lightly with foil and rest for 10 minutes.

Meanwhile to make couscous, place couscous into a bowl and pour in hot stock or water. Stir and stand 5 minutes for grains to absorb the stock. Use a fork to separate couscous grains and stir in onion, apricot, mint and pistachios.

Whisk together lemon juice, garlic and oil and season well with salt and pepper. Pour over salad and toss until evenly mixed

Serve couscous topped with skewers and a wedge of lemon.

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