Active Time
N/A
Total Time
45 MIN
Yield
Serves : 4

Eli Sussman flavors beef or lamb kebabs with the North African spice blend ras el hanout to serve over lemony Israeli couscous. Slideshow: Moroccan Recipes

How to Make It

Step 1    

Preheat the oven to 425°. In a large saucepan of salted boiling water, cook the couscous until al dente, about 8 minutes. Drain, then transfer to a large bowl. Add the lemon juice, paprika, 1/4 cup each of the olive oil and onion and 2 tablespoons each of the chopped parsley and cilantro. Season with salt and pepper and toss to coat. Transfer to a serving platter, cover and keep warm.

Step 2    

Meanwhile, in another large bowl, combine the meat, garlic and ras el hanout with the 1 1/2 teaspoons of salt and the remaining onion, parsley and cilantro. Season with pepper and gently mix until well combined. Form the meat into 12 ovals about 3 inches long.

Step 3    

In a large cast-iron skillet, heat the remaining 2 tablespoons of olive oil. Add the kebabs and cook over moderately high heat, turning, until browned all over, 3 to 4 minutes. Transfer to the oven and bake for about 8 minutes, until cooked through. Arrange the kebabs on top of the couscous and serve with lemon wedges.

Chef's Notes

Look for McCormick’s ras el hanout at the supermarket.

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