Chimichurri Beef Skewers with Spiced Couscous

Chimichurri Beef Skewers with Spiced Couscous

Ready in 30 minutes • Serves 4
This dish most recently appeared in My BBQ (3 Nights For 4) on Sunday, January 28, 2018.
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Cooking beef to medium will help to keep it tender. If you can’t use the BBQ tonight, cook skewers on a large fry-pan or grill plate following recipe method.

Ingredients

Chimichurri Beef Skewers

  • 600g diced beef rump steaks (at room temperature)
  • 2 tablespoons From My Kitchen Chimichurri Blend
  • ½ red onion, cut into 1cm wedges
  • 2 courgettes, cut into 1cm rounds
  • 12 bamboo skewers

Spiced Couscous

  • 1½ cups chicken stock
  • ½ teaspoon salt
  • 1 teaspoon From My Kitchen Chimichurri Blend
  • 1 tablespoon olive oil
  • 1½ cups couscous
  • ½ telegraph cucumber

To Serve

  • 100g chimichurri mayo
  • 2 tablespoons picked mint leaves

Steps

  1. Preheat BBQ grill to medium. Soak bamboo skewers in water for at least 10 minutes. Prepare onion and courgette. Pat beef dry and toss with first measure of chimichurri blend and a drizzle of oil in a medium bowl. Season and set aside to marinate.
  2. Bring stock, salt, second measure of chimichurri and oil to the boil in a medium pot. Remove from heat, add couscous, stir and cover with a tight-fitting lid. Leave to steam for 5 minutes before fluffing up with a fork.
  3. Finely dice cucumber and add to couscous with a drizzle of oil. Toss to combine and set aside.
  4. Thread beef, onion and courgette onto each skewer, repeating until skewers are filled. Cook skewers for 5-7 minutes, until beef is cooked medium and veggies are tender, turning occasionally to ensure even cooking. Set aside to rest.
  5. To serve, divide spiced couscous between plates and top with chimichurri beef skewers and a dollop of chimichurri mayo. Sprinkle over mint leaves.