Moroccan Beef Kebabs With Curried Couscous, Raita And Charmoula Vinaigrette
From twill10 10 years agoIngredients
- Moroccan beef Kebabs with Curried couscous, Raita and Charmoula vinaigrette shopping list
- Recipe courtesy Charlie McManus, Crown Bar and Food Network.com shopping list
- Prep Time: shopping list
- 1 hr 20 min shopping list
- Inactive Prep Time: shopping list
- 10 min shopping list
- Cook Time: shopping list
- 40 min shopping list
- Level: shopping list
- Intermediate shopping list
- Serves: shopping list
- 4 servings shopping list
- Ingredients shopping list
- Couscous: shopping list
- 2 1/2 cups warm water shopping list
- 1 tablespoon curry powder shopping list
- 1/2 teaspoon salt shopping list
- 1/4 teaspoon ground black pepper shopping list
- 2 1/2 cups fine couscous shopping list
- 3 tablespoons olive oil shopping list
- Raita: shopping list
- 1 cup Greek yogurt shopping list
- 1 tablespoon minced fresh mint shopping list
- 1/2 teaspoon ground cumin shopping list
- 1/4 teaspoon salt shopping list
- 1 small english cucumber, peeled, seeded, diced shopping list
- Charmoula Vinaigrette: shopping list
- 1/2 cup olive oil shopping list
- 1/4 cup lemon juice shopping list
- 1/4 cup chopped fresh cilantro shopping list
- 1/4 cup chopped fresh parsley shopping list
- 1 tablespoon minced garlic shopping list
- 1 teaspoon ground cumin shopping list
- 1/2 teaspoon paprika shopping list
- 1/4 teaspoon cayenne shopping list
- salt and freshly ground black pepper shopping list
- Moroccan beef Kebabs: shopping list
- 1 1/2 pounds ground beef shopping list
- 1/2 cup finely minced red onion shopping list
- 2 ounces nonfat powdered milk shopping list
- 2 tablespoons chopped fresh cilantro shopping list
- 2 tablespoons chopped fresh mint shopping list
- 1 tablespoon ground ginger shopping list
- 1 teaspoon cayenne shopping list
- 1/2 teaspoon salt shopping list
- 1/2 teaspoon freshly ground pepper shopping list
- olive oil, for brushing shopping list
- pita bread, warmed, for serving shopping list
How to make it
- Directions
- 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.
People Who Like This Dish 1
- clbacon Birmingham, AL
- twill10 Cape Girardeau, MO
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