MOROCCAN BEEF KEBABS
Steps:
- or 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. Read more at: http://www.foodnetwork.com/recipes/moroccan-beef-kebabs-with-curried-couscous-raita-and-charmoula-vinaigrette-recipe.html?oc=linkback
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doOd Tabish
[email protected]I've made these kebabs several times and they're always a hit. They're the perfect party food.
Alaa Salah
[email protected]These kebabs are so easy to make, and they're always a crowd-pleaser. I highly recommend them!
MD: SHAHADAT SORKAR
[email protected]I'm not a fan of cilantro, so I omitted it from the recipe. The kebabs were still delicious.
Jutt Krack
[email protected]I love the combination of spices in this recipe. The beef is so flavorful and tender.
annabelle king
[email protected]These kebabs are perfect for a summer cookout. They're easy to make and they always taste amazing.
Sanjive Basaula
[email protected]I'm not sure what I did wrong, but my kebabs turned out really dry. I think I might have overcooked them.
Hasan Kazi
[email protected]I made these kebabs for a potluck and they were a huge hit! Everyone loved them.
Abdu Roshid
[email protected]The marinade didn't have much flavor. I added some extra spices and it was much better.
Ch Kashif
[email protected]These kebabs were so juicy and flavorful. I served them with rice and vegetables, and it was a perfect meal.
Rayhan Kobir
[email protected]I'm not a huge fan of Moroccan food, but these kebabs were surprisingly delicious. I'll definitely be making them again.
Debra Nixon
[email protected]The beef was a little dry, but the overall flavor was good.
Michael Connelly
[email protected]I love how easy these kebabs are to make. I just threw everything in the slow cooker and dinner was ready when I got home from work.
Middle_JeanB
[email protected]These beef kebabs were a hit at my last party! The marinade was flavorful and the meat was cooked perfectly.