Beef shashlik with couscous
Votes: 2
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 589, total fat 28 G., saturated fats 6 G., proteins 35 G., carbohydrates 47 G., fiber 4 G., cholesterol 98 mg, sodium 314 mg, sugar - G.
Calories 589, total fat 28 G., saturated fats 6 G., proteins 35 G., carbohydrates 47 G., fiber 4 G., cholesterol 98 mg, sodium 314 mg, sugar - G.
Beef shashlik with couscous - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/4 cup and 1 tbsp olive oil
- 1/4 cup red wine vinegar
- 2 tsp chopped fresh rosemary
- 1 teaspoon Dijon mustard
- Salt and freshly ground pepper
- 600 g beef pulp (rump or topsteak), cut into 2.5 cm pieces
- 1.5 cups couscous
- 2 tbsp chopped fresh parsley
- 1 large red onion, cut into 4 thick slices
- 4 pcs. plum-shaped tomato, cut in half
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Cooking the dish according to the recipe:
- Immerse 4 wooden skewers in water for 20 minutes.
- In a large bowl, combine 1/4 cup olive oil, vinegar, rosemary, mustard, 1/2 teaspoon salt, and pepper to taste. Set aside 2 tablespoons of the vegetable marinade, then add the beef to the bowl and toss with the remaining marinade. Let the meat marinate at room temperature for 20 minutes.
- Prepare the couscous as directed on the package. Toss the cooked couscous with the remaining 1 tablespoon of olive oil, parsley, and salt and pepper to taste.
- Preheat a large grill pan to high heat. Thread the meat onto skewers. Combine the onion, tomatoes, and remaining 2 tablespoons of marinade in a bowl.
- Brush a frying pan with olive oil and add the kebabs and onion slices. Fry the onions on both sides for 4-6 minutes, until golden brown. Fry the kebabs on all sides for 8-10 minutes. The meat will be medium-rare. Transfer the kebabs and onions to a serving dish and season with salt. Add the tomatoes, cut side down, and fry on both sides for about 4 minutes.
- Serve the kebab with couscous, tomatoes and onions.
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