Ingredients
- 450g ground beef
- 2 teaspoons ground cumin
- 3 tablespoons parsley, finely chopped
- 2 cloves of garlic, finely chopped
- 1 teaspoon allspice
- 2 tablespoons of breadcrumbs, 1 egg
- 1 tablespoon of olive oil, to rub the skewers
- For the couscous:
- 2 cups pre-cooked couscous
- 2 cups chicken broth
- 1 teaspoon of salt
- 1/4 cup olive oil
- finely grated zest and juice of 1 lemon
- Salt and pepper
- 2/3 cup Greek yogurt
Preparation
Place a ball of meat on the end of a skewer and gently mold it into a flat sausage at the bottom of the skewer, wrapping it tightly with your hand. It should be approximately 10cm long, 4cm wide and 2cm thick. Repeat with the rest of the meat.
Rub a little olive oil on each meat skewer and cook on the barbecue for about 4 minutes on each side, or until cooked through. Remove from the barbecue onto a plate and rest for 3 minutes.
While the meat is cooking, make the couscous: Combine the broth and salt in a medium-sized saucepan, and bring to a boil. Remove the pan from the heat and add the couscous. Cover the pot tightly and let sit for 5 minutes, or until the liquid is absorbed and the couscous is tender. Stir with a fork and mix with the olive oil and 1 tablespoon of parsley. Season with pepper to taste, cover and keep warm.
Mix the yogurt in a small bowl with the lemon zest and juice and season to taste with salt and pepper. Pour the couscous evenly into the center of 4 serving dishes.
Place 2 skewers on top of the couscous and garnish with a spoonful of the lemon yogurt sauce, serve immediately.
source: la-cuisine-marocaine.com
