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| Beef Kebabs with Pomegranate Couscous |
"Baharat, an all-purpose Middle Eastern seasoning, shines in these beef kebabs. Paired with pomegranate couscous and an irresistible feta sauce, this dish brings a taste of the Middle East to your dinner table."
Ingredients :
- Feta Sauce:
- 2 ounces feta cheese, crumbled
- 1/4 cup whole-milk plain Greek yogurt
- 1 teaspoon lemon juice
- 1/2 teaspoon lemon zest
- 1 tablespoon water, or more as needed
- Couscous:
- 2 cups reduced-sodium chicken broth
- 1 1/2 cups Israeli (large pearl) couscous
- 1/3 cup pomegranate seeds
- 1/4 cup chopped pistachios
- 1 tablespoon chopped fresh mint
- 1 teaspoon baharat (Middle Eastern spice mix)
- Kebabs:
- 12 ounces beef top sirloin, cut into 1-inch cubes
- 1 tablespoon baharat (Middle Eastern spice mix)
- 1 red bell pepper, cut into 1-inch pieces
- 1 cup cherry tomatoes
- 1 small red onion, cut into 1/2-inch wedges
- 2 portobello mushrooms, stem and ribs removed, cut into 1-inch pieces
Instructions :
| Prep : 20M | Cook : 8M | Ready in : 40M |
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- To make the feta sauce, stir together feta, yogurt, lemon juice, and zest in a small bowl. Add enough water to thin to desired consistency.
- To prepare the couscous, bring broth to a boil in a medium saucepan. Add couscous. Reduce heat and simmer, covered, until couscous is tender and broth is absorbed, 8 to 10 minutes. Fluff with a fork. Add pomegranate seeds, pistachios, mint, and baharat. Toss to combine.
- Preheat an outdoor grill to medium heat (325 to 375 degrees F (160 to 190 degrees C)). Sprinkle steak cubes with baharat; toss to coat. Thread steak, bell pepper, tomatoes, onion, and mushrooms onto eight 10-inch metal skewers (or bamboo skewers that have been soaked in water at least 30 minutes).
- Grill kebabs, turning once or twice, until vegetables are tender and meat is just pink in center, or until desired doneness, 8 to 12 minutes. Serve kebabs with couscous and feta sauce on the side.
Notes :
- Substitute New York strip steak for the top sirloin if desired.
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