Smoked Paprika and Basil Beef Skewers With Couscous
500g (17 oz) beef fillet cut into (30- one inch
1/2 cup natural yogurt
2 tbsp lemon juice
1 tbsp Henry Langdon Smoked Paprika and Basil Sea Salt Rub
12 Bamboo skewers
1 cup beef stock, boiling
1 cup couscous
1/4 cup chopped flat leaf parsley
1 tbsp chopped basil
1 tbsp butter
1 tbsp lemon juice
1/3 cup roasted pine nuts
Time: Prep time 15 minutes, Cook time 10 minutes
Soak the bamboo skewers in water for 30 minutes.
(metal skewers optional)
Thread the beef onto the presoaked skewers.
Combine the Henry
Langdon Smoked Paprika and Basil Sea Salt Rub
, yogurt and lemon juice in a
flat dish. Add the skewers and gently turn until the beer is coated with the
Preheat the BBQ of grill to medium.
Add the couscous to the boiling stock, stir and
cover. Remove from the heat and allow to sit for 2 minutes then fluff with a
fork. Add the parsley, basil, butter, lemon juice and half the pine nuts.
Oil the BBQ plate and cook the skewers on
moderate heat for 2-3 minutes each side or until cooked.
Place the couscous onto a serving platter then
arrange the skewers on top and garnish with the remaining pine nuts.