Moroccan Beef Kebabs with Curried Couscous, Raita and Charmoula Vinaigrette

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  1. 2 1/2 c warm water
  2. 1 T curry powder
  3. 1/2 t salt
  4. 1/4 t ground black pepper
  5. 2 1/2 c fine couscous
  6. 3 T olive oil, divided
  7. Raita

  8. 1 cup Greek yogurt
  9. 1 T minced fresh mint
  10. 1/2 t ground cumin
  11. 1/4 t salt
  12. 1 small English cucumber, peeled, seeded, diced
  13. Charmoula Vinaigrette

  14. 1/2 c olive oil
  15. 1/4 c lemon juice
  16. 1/4 c chopped fresh cilantro
  17. 1/4 c chopped fresh parsley
  18. 1 T minced garlic
  19. 1 t ground cumin
  20. 1/2 t paprika
  21. 1/4 t cayenne
  22. salt to taste
  23. freshly ground black pepper to taste
  24. Moroccan Beef Kebabs

  25. 1 1/2 lbs ground beef
  26. 1/2 c finely minced red onion
  27. 2 ozs nonfat powdered milk
  28. 2 T chopped fresh cilantro
  29. 2 T chopped fresh mint
  30. 1 T ground ginger
  31. 1 t cayenne
  32. 1/2 t salt
  33. 1/2 t freshly ground pepper
  34. 8 wooden skewers
  35. Olive oil, for brushing
  36. Pita bread, warmed, for serving


  1. Preheat the oven to 400°F.
  2. Place the water in an ovenproof casserole.
  3. Whisk the curry, salt, and pepper into the water.
  4. Whisk the couscous into the water. Let the couscous stand for 10 minutes to absorb the water.
  5. Pour 1 1/2 T 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.
  6. Place the casserole into the oven and bake for 20 minutes.
  7. Remove the casserole from the oven and pour the remaining 1 1/2 T of oil into the couscous.
  8. By hand or with a spoon, work the oil through the couscous, breaking up any clumps.
  9. Raita

  10. Place the yogurt, mint, cumin, salt and cucumbers in a bowl and stir to combine.
  11. Refrigerate until time to use.
  12. Charmoula Vinaigrette

  13. Place the oil, lemon juice, cilantro, parsley, garlic, cumin, paprika and cayenne in a bowl and stir to combine.
  14. Season the charmoula with salt and pepper.
  15. Kebabs

  16. Combine the beef, onions, powdered milk, cilantro, mint, ginger, cayenne, salt and pepper in a bowl and mix thoroughly to combine.
  17. Divide the mixture into 8 balls.
  18. Form each ball into a kebab cylinder about 3 inches long.
  19. Refrigerate the kebabs until ready to grill.
  20. In the meantime soak, wooden skewers in water.
  21. Heat the grill to high heat.
  22. Insert the skewers into the kebabs.
  23. Brush the kebabs with olive oil and grill until they are cooked, 34 minutes per side.
  24. To complete the dish, place a mound of couscous on a serving plate for each person.
  25. Place 2 kebabs on each plate.
  26. Garnish the plate with the raita and drizzle the charmoula on the kebabs.
  27. Serve with warm pita bread.
Serves: 4
Prep Time: 30 minutes
Cook Time: 10 minutes
Course: Entree
Type of Food: Kabob
Ethnicity/Origin: Moroccan
Key Ingredient: Beef
Difficulty: 2 - Medium
Make Ahead: No
Prep Method: Grill,Oven Bake

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