Baharat, an all-purpose Middle Eastern seasoning, shines in these beef kebabs. Paired with pomegranate couscous and an irresistible feta sauce, this dish brings a taste of the Middle East to your dinner table.

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Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
8
Yield:
8 kebabs
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Feta Sauce:
Couscous:
Kebabs:

Directions

Instructions Checklist
  • To make the feta sauce, stir together feta, yogurt, lemon juice, and zest in a small bowl. Add enough water to thin to desired consistency.

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  • To prepare the couscous, bring broth to a boil in a medium saucepan. Add couscous. Reduce heat and simmer, covered, until couscous is tender and broth is absorbed, 8 to 10 minutes. Fluff with a fork. Add pomegranate seeds, pistachios, mint, and baharat. Toss to combine.

  • Preheat an outdoor grill to medium heat (325 to 375 degrees F (160 to 190 degrees C)). Sprinkle steak cubes with baharat; toss to coat. Thread steak, bell pepper, tomatoes, onion, and mushrooms onto eight 10-inch metal skewers (or bamboo skewers that have been soaked in water at least 30 minutes).

  • Grill kebabs, turning once or twice, until vegetables are tender and meat is just pink in center, or until desired doneness, 8 to 12 minutes. Serve kebabs with couscous and feta sauce on the side.

Cook's Note:

Substitute New York strip steak for the top sirloin if desired.

Nutrition Facts

241 calories; protein 15.2g 31% DV; carbohydrates 29.6g 10% DV; fat 7g 11% DV; cholesterol 27.1mg 9% DV; sodium 151mg 6% DV. Full Nutrition
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Reviews

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
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