If you have time, marinate the meat overnight to allow the flavours to deepen. I also like to make the salad well ahead of time.
THAI BEEF SKEWERS WITH COUSCOUS RECIPE
Serves 5
Skewers
600g rump steak, cut into 2cm cubes
1 clove garlic, crushed
1 Tbsp grated ginger
1 Tbsp chilli oil or olive oil
1 tsp Chinese five spice
1 tsp cumin
Salad
2 cups cooked Israeli couscous
½ red onion, thinly sliced
2 cups shredded spinach
½ red pepper, cubed
1 Lebanese cucumber, roughly chopped
2 tomatoes, roughly chopped
1 cup chopped coriander
1 Tbsp chilli oil
2 Tbsp lemon juice
Salt and pepper, to taste
- For the skewers, place the steak, garlic, ginger, chilli or olive oil, five spice and cumin in a bowl, mixing well to combine. Leave to marinate for at least 30 minutes. Thread on to skewers, ready to cook.
- For the salad, combine the couscous, red onion, spinach, pepper, cucumber, tomatoes, coriander, oil and lemon juice in a large bowl with salt and pepper to taste.
- To cook the skewers, heat a barbecue grill to medium heat. Cook for 4-5 minutes, turning as required for even cooking.
- Serve the salad on a large platter, topped with the kebabs, allowing any extra juices to drizzle through the salad, adding flavour. Garnish with a little extra chopped coriander.
