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.
MOROCCAN LAMB KEBABS WITH GOLDEN COUSCOUS
Provided by Bruce Aidells
Categories Lamb Backyard BBQ Dinner Apricot Summer Grill Grill/Barbecue Couscous Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 14
Steps:
- Whisk first 9 ingredients in medium bowl to blend. Transfer 1/2 cup marinade to small bowl; cover, chill, and reserve as basting sauce. Add lamb to remaining marinade in medium bowl; toss to coat. Marinate 2 hours at room temperature or cover and refrigerate overnight.
- Prepare barbecue (medium-high heat). Remove lamb from marinade. Thread lamb cubes onto 8 skewers, dividing equally. Thread apricots and onion chunks alternately on remaining 8 skewers. Brush all skewers with some of reserved 1/2 cup marinade. Sprinkle onion-apricot skewers with salt and pepper. Grill onion-apricot skewers until onions soften and begin to brown, occasionally turning and basting with marinade and moving skewers to cooler part of barbecue if necessary to keep apricots from burning, about 10 minutes. Grill lamb to desired doneness, turning occasionally, about 8 minutes for medium-rare.
- Mound Golden Couscous on platter. Top with skewers and serve.
MOROCCAN KEFTA KEBABS
Grilled with a nice charred flavor and exotic spice, these go great with a salad and a side of couscous. You can also cook these under the broiler as well as the grill.
Provided by PalatablePastime
Categories Meat
Time 1h16m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix together all ingredients until blended.
- Chill for 45 minutes to 1 hour.
- If using bamboo skewers, soak them for 35 minutes to an hour.
- Oil your hands, and divide meat into 24 portions.
- Take one portion and shape into an elongated patty like a torpedo and run a skewer through it.
- Set on waxed paper until time to cook.
- Repeat with remaining meat portions.
- Grill for 6 minutes until cooked through.
Nutrition Facts : Calories 502, Fat 34.1, SaturatedFat 13.3, Cholesterol 154.2, Sodium 590.2, Carbohydrate 3.1, Fiber 0.7, Sugar 1.2, Protein 42.7
GROUND BEEF KEBABS
These Moroccan ground beef kebabs are as easy as 1-2-3. Combine the ingredients together, skewer them, and grill them to perfection. Minced beef kebabs cook fairly quickly, so these take barely 5 to 6 minutes on the grill. Serve them with flavored rice or pita bread and tahini. Don't forget to serve some homemade hummus and aromatic salads for that full Middle-Eastern experience.
Provided by Veena Azmanov
Time 1h40m
Number Of Ingredients 15
Steps:
- Combine - In a large mixing bowl, combine all the ingredients. Pro tip - We combine all the ingredients before processing to prevent overprocessing.
- Process - Transfer the mixture to the food processor and pulse no more than 8 to 10 times. Pro tip - processing in the food processor makes the mixture slightly stick by distributing the fat. This helps the meat and marinade hold together.
- Marinate - Transfer the meat back to the bow and leave to marinate for 15 minutes on the counter or up to overnight in the fridge. Pro tip - Alternatively, you can thread the meat on the skewers and leave in the fridge until ready to grill.
- Thread/shape kababs - shaping these can be tricky so pay attention.- Take about 1/3 cup amount of beef mixture and make a ball then shape it into a long sausage. - Thread the skewer through the sausage. - Now using your fingers press them around the meat as if you are making a fist pressing the meat to the skewer. - Be gentle not to break the sausage but firm enough so it adheres to the skewersPro tip - dipping your hands in water will make the meat less sticky. Gloves do not help much.
- Hot grill - Heat a grill or cast-iron skillet on medium-high heat. Brush the grill with cooking oil. Pro tip - The grill must be very hot but not smoking hot otherwise the meat will stick to the grill.
- Grill - Place the skewers on the grill and let cook for 4 to 5 minutes on each side. Brush them with oil to keep them moist. The char marks can be controlled by raising and lowing the heat under the grill.Pro tip - do not try to move the kebabs for the first 3 minutes as they will be stuck to the grill. otherwise, you will break them. After 3 minutes they should release on their own.
- Serve immediately with rice or pita topped with tahini sauce or yogurt sauce and a side salad.
Nutrition Facts : Calories 282 kcal, Carbohydrate 9 g, Protein 17 g, Fat 21 g, SaturatedFat 5 g, Cholesterol 44 mg, Sodium 207 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
MORROCAN LAMB KEBABS
Tasty morrocan lamb kebabs served in warm pitta with houmous
Provided by hayleym09
Time 2h30m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Chop up onion, garlic, ginger and red chilli. Place lamb in an ovenproof glass roasting dish and add onions etc.. Add tomatoe puree and mix in well to coat all the lamb. Add the olive oil to coat lamb. Add spices and herbs and leave in a warmish room, covered for about 2 hours-longer if you like.
- Place in an oven (200 degrees/gas mark 5) for approx 2 hours until the lamb it tender. Stir the sauce every half hour or so.
- Warm the pitta breads in the oven just before taking the lamb out, slice open and stuff with lamb, salad and houmous! Enjoy!
MOROCCAN STYLE LAMB KEBABS
These kebabs are a great way to cook meat without adding any fat. Why not roast some pumpkin wedges rubbed with a touch of grain mustard and a splash of lemon juice to serve them. Harissa is a fiery chilli paste from Africa and can be found in supermarkets.
Provided by Lene8655
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Pre heat barbecue. Trim any excess fat off the outside of the lamb and then cut into 5cm chunks. place in a non metallic bowl with the oil, lemon juice, spices, garlic, harissa and some seasoning and mix well. Cover and leave to marinate at room temperature for 2 hours.
- Peel the onion, leaving the root end intact, and then cut into 8 wedges so that the slices of onion stay together at the root of each wedge. Cut the lemon into 8 wedges.
- Thread the lamb chunks and lemon and onion wedges alternately onto four 30cm flat metal skewers, and place over medium hot barbecue, for 10 - 15 minutes. Turn every now and then, until the lamb is nicely browned on the outside, but still pink in the centre. Serve with fresh coriander and roasted pumpkin wedges, if liked.
Nutrition Facts : Calories 320, Fat 22.9, SaturatedFat 9.5, Cholesterol 86.2, Sodium 73, Carbohydrate 6.7, Fiber 2.2, Sugar 1.1, Protein 23.2
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- Preheat the oven to 425°. In a large saucepan of salted boiling water, cook the couscous until al dente, about 8 minutes. Drain, then transfer to a large bowl. Add the lemon juice, paprika, 1/4 cup each of the olive oil and onion and 2 tablespoons each of the chopped parsley and cilantro. Season with salt and pepper and toss to coat. Transfer to a serving platter, cover and keep warm.
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