Paired with pomegranate couscous and a delicious feta cheese sauce, these beef kebabs bring a taste of the Middle East to your dinner table.
1 person made this
60g feta cheese, crumbled
50g plain Greek yogurt
1 teaspoon lemon juice
1/2 teaspoon lemon zest
1 tablespoon water, or more as needed
475ml chicken stock
225g Israeli (large pearl) couscous
80ml pomegranate seeds
2 tablespoons chopped pistachios
1 tablespoon chopped fresh mint
1 teaspoon baharat (Middle Eastern spice mix)
350g sirloin steak, sliced into 2cm cubes
1 tablespoon baharat (Middle Eastern spice mix)
1 red pepper, cut into 2cm slices
150g cherry tomatoes
1 small red onion, cut into wedges
2 portobello mushrooms, stem removed and sliced into 2cm cubes
Method Prep:20min › Cook:20min › Ready in:40min
To make the feta sauce, stir together feta, yogurt, lemon juice and lemon zest in a small bowl. Add enough water to thin to desired consistency.
To prepare the couscous, bring stock to the boil in a medium saucepan. Add couscous. Reduce heat and simmer, covered, until couscous is tender and stock is absorbed, 8 to 10 minutes. Fluff with a fork. Add pomegranate seeds, pistachios, mint and baharat. Toss to combine.
Preheat an outdoor barbecue. Sprinkle steak cubes with baharat; toss to coat. Thread steak, red pepper, tomatoes, onion and mushrooms onto eight metal skewers (or bamboo skewers that have been soaked in water at least 30 minutes).
Barbecue kebabs, turning once or twice, until vegetables are tender and meat is just pink in centre, or until desired doneness, 8 to 12 minutes. Serve kebabs with couscous and feta sauce on the side.