Spicy Beef Kabobs

Now that school has started up again, I’m back to meal planning and weeknight prep. It’s sometimes a drag, but I found that I actually try new recipes during this phase so that works out! I had totally forgotten about these kabobs and they are delicious! I’m also a huge fan of couscous on the weeknight. It cooks in just minutes and then is done just in time for the meat to come off the grill. I’m legit making these tonight.

Oh, and don’t skip the sauce! I’ve discovered recently that having a sauce on the side of every meal makes it totally shine.

Spicy Beef Kabobs

with fresh couscous salad

Serves 4

2 lb sirloin steak, sliced thin

½ onion, grated

¼ cup parsley

¼ cup cilantro

½ tsp allspice

½ tsp coriander

¼ tsp red pepper flakes

½ tsp salt

2 cups chicken stock

1 ½ cups couscous

1 cucumber

1 cup sliced tomato

½ cup chopped parsley

½ sliced red onion

juice of one lemon

zest of one lemon

¼ cup olive oil

2 tbs red wine vinegar

4 oz feta cheese

1 cup plain greek yogurt

¼ cup grated cucumber

1 clove grated garlic

salt

STEP 1

Preheat oven broiler or the grill on high heat.  Soak skewers in water if using wooden skewers.  Combine herbs, spices, and grated onion in a Ziploc bag.

STEP 2

Bring chicken stock to a boil.  Remove from heat and add couscous.  Stir gently then cover and let rest for 5 minutes.

STEP 3

Place thinly sliced meat into the prepared marinade and let rest while the couscous cooks.

STEP 4

Thread meat onto skewers.  Place on a foil lined baking sheet and pop into the oven.  Bake 10-15 minutes until cooked through.

STEP 5

Loosen cooked couscous with a fork.  Toss with chopped cucumber, tomato, remaining parsley, red onion, and dress with lemon, olive oil and red wine vinegar.  Add feta cheese.

STEP 6

Mix together yogurt, grated cucumber, and grated garlic.  Serve couscous and top with kabobs straight from the oven with dipping sauce.

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