PREPARATION TIME: 8 minutes Cook Time: 16 minutes
400 g beef rump steaks, fat trimmed, cut into cubes
1 tbsp sumac
1 tbsp olive oil
1 cup couscous
1 tsp margarine
1 cup boiling water
2 tomatoes, diced
1 small Lebanese cucumber, diced
1 small yellow capsicum, diced
1 small red onion, finely chopped
10 mint leaves
1 handful coriander leaves, stems removed
1 handful flat-leaf parsley leaves, stems removed
1 tbsp lemon juice
Cut lamb into 2.5cm cubes. Thread lamb onto 8 skewers with 4 to 5 pieces of lamb on each skewer.
Combine sumac and oil. Brush over the kebabs. Marinate for 20 minutes, if possible.
Preheat the barbecue char-grill plate or pan to moderately-hot before adding the kebabs. Let the kebabs cook on one side until moisture appears before you turn. Cook for 2 minutes on each of the 4 sides.
Remove kebabs from the heat and cover loosely with foil, rest kebabs for 3 minutes before serving. Serve kebabs with the Herbed couscous.
To make Herbed couscous: Place the couscous into a large bowl with butter and water. Cover with plastic wrap, stand 15 minutes. Add remaining ingredients. Toss together with a fork and then season with salt and pepper.
Originally posted on www.beefandlamb.com.au