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Simple Beef Kebabs with Cous Cous

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I was in New York this weekend staying with a friend who recently moved into a new apartment. He is lucky enough to have a backyard in Manhattan, and just bought a very nice grill. He wanted me to come down and show him a few recipes to make his grill purchase more worth it. He specifically requested that I use the grills side-burner since they paid extra for it but hadn't used it yet. I came up with a few ideas, but we partied way too much were so busy I only had time to make one of the recipes.

I have made kebabs before, and I specifically stood up for the method of placing a bunch of different stuff on each skewer. I still stand by that method as my favorite way to make kebabs, but I like variety in my life, so I can make them this way too.


A marinade for the beef, worcestershire sauce, soy sauce, garlic, salt, lemon, and chile powder.



I was very surprised when I saw these at the market. Any guesses as to what they are?



Fresh Chickpeas! When I saw them I had to get them, so I integrated them into the recipe.



Make sure to double peel them. Some will split in half when you peel them, but it's no big deal.



Getting the veggies ready.



So this was my fun idea for the cous cous. Mix all the ingredients into the bowl in the kitchen, then just bring the bowl outside and when the water is boiling (on your cool grill side-burner) just dump the whole thing in.





Everything cooking.



Cous cous looking good.



Then just take all these grilled veg and dump them onto the bed of cous cous.







Tasty!


I am going to lay this out since these guys don't cook very often. Sirloin is a good type of meat for this. Cut it into large cubes and marinade it for at least a few hours, or overnight. The marinade is worcestershire sauce, soy sauce, garlic, salt, lemon, and chile powder. Skewer the chunks, along with the veggies of your choice, and grill until they are done. You guys can handle that right?

Now for the cous cous, check the box directions on how to cook. Add a half cup of water to their directions. Now mix the cous cous in a bowl with all the other things you want in the cous cous. this time I did basil (about 10 leaves chopped) oregano (a few stems, chopped and stems removed) zest of one lemon (the skin, but not the white) garlic (use the garlic press I bought you) scallions (4 chopped) and a handful of slivered almonds. You could add anything to this recipe, or take any of those things out. Try raisins or other dried fruit. Any herbs would be good, any nut. Anyways, with all the stuff in a bowl and ready, head outside to the grill and bring the water to a boil. when it is boiling, dump in the bowl of cous cous. I used those raw fresh chickpeas, so I added them to the boiling water about 5 minutes early to help them cook a bit longer. Stir the pot and when it is back to a boil, cover and remove from heat. 10 minutes later it will be ready. Fluff it up with a fork and add to the serving platter. Add the cooked meat and veggies and serve.


1 Comment

MMM these look fantastic! I can't wait to grill!

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