Kebab skewers with couscous salad
Recipe for homemade shawarma-style skewers of beef fillet - served with a generous couscous salad.
Servings 4 people
Ingredients
Kebab skewers
- 600-800 g beef fillet – or other beef
- 3 tbsp oil
- 2 tbsp kebab seasoning
- Chilli sauce, dressing and parsley to serve (optional)
Couscous salad
- 300 ml couscous
- 200 g cherry tomatoes, halved
- 1 red pepper, cut into small dice
- 1 small red onion, finely chopped
- 2 spring onions, sliced
- 1/2 cucumber
- 2 large handfuls of parsley, finely chopped
Marinade for the couscous salad
- 50 ml olive oil
- 1/2 lemon, juice only
- 1-2 cloves garlic, grated or crushed
- 1/2 tsp ground cumin
- Salt and pepper
Instructions
Couscous salad
- Cook the couscous as directed on the packet, – and leave it to cool on the worktop. Make sure to separate the grains with a spoon.
- Mix the ingredients for the marinade, season to taste with salt and pepper and set aside.
- Scoop the seeds out of the cucumber and cut it into small dice.
- Mix the cooled couscous with the chopped vegetables, pour over the marinade and toss everything together well.Set aside and leave to stand while you make the skewers.
Kebab skewers
- Cut the meat into large cubes.
- Mix the oil and kebab seasoning and turn the meat in it.If you have the time, you can happily leave the meat to marinate for a couple of hours, but it also works perfectly well straight away.
- Thread the meat onto skewers and cook them on the barbecue, or on a griddle pan over a high heat, until done to your liking.Depending on how thick the pieces are, you may only need to sear them on 2 sides, – just as when you cook a steak.
- Serve your kebab skewers with the couscous salad, flatbread or pitta, a good dressing and chilli sauce, if you like.