Beef Kebabs and Cous Cous
INGREDIENTS
- 600g Scotch Beef PGI Bavette steak or Sirloin steak, trimmed and chopped into 3cm cubes
- 2 x tsp allspice
- 2 x tsp smoked paprika
- 2 x tsp garlic granules
- ½ tsp grated nutmeg
- 1 x tsp celery salt
- 2 x peppers, chopped into 3cm chunks
- 2 x red onions, chopped into 3cm chunks
- 250g couscous
- 15g fresh coriander, finely chopped
- Sea salt and black pepper
- 8 x wooden or metal skewers. If using wooden skewers soak in water for 40 minutes ahead of cooking.
COOKING METHOD
1. In a large bowl mix the allspice, smoked paprika, garlic granules, celery salt, nutmeg and rapeseed oil together.
2. Season with a pinch of salt and black pepper.
3. Add the Scotch Beef chunks and mix well.
4. Ideally let the marinated beef rest for two to three hours ahead of cooking.
5. Thread the beef and vegetables on to the skewers.
6. Alternate pieces of beef and vegetables until all of the ingredients are finished.
7. Grill on a medium to high heat for 12 minutes.
8. Turn the kebabs once while grilling.