Neven says: "These kebabs get better the longer you marinate them. They make a great family meal and couscous is a good alternative to rice. These days, I know a lot of people who serve both and have a big bowl of rice and one of couscous on the table so everyone can help themselves. Any leftover couscous is also delicious cold with a sprinkling of lemon juice."
- 450 g / 1 lb sirloin steak, cut into 2.5cm (1in) cubes
- 1 tblsp sweet chilli sauce
- 1 tblsp honey
- 2 tblsp dark soy sauce
- 2 garlic cloves, crushed
- 1 tsp freshly grated root ginger
- 1 tblsp chilli oil
- 2 tomatoes, cut into wedges
- 2 tblsp chopped fresh flat-leaf parsley, plus extra to garnish
- for the couscous
- 350 g / 12 oz couscous
- 6 tblsp rapeseed oil
- finely grated rind and juice of 2 lemons
- 600 ml / 1 pint vegetable stock
- maldon sea salt and freshly ground black pepper
- cucumber raita, to serve
- To marinade the beef, mix the sweet chilli sauce, honey, soy sauce, garlic, ginger and chilli oil in a shallow non-metallic dish. Add the beef, stirring to coat and then cover with clingfilm and leave at room temperature for 2 hours to allow the flavours to develop. You can also leave this to marinate overnight for an even better flavour.
- Preheat a heavy-based griddle or large frying pan. Thread the marinated beef and tomato wedges onto 8 x 15cm (6in) metal or bamboo skewers. Add to the heated pan and cook over a medium heat for 12-15 minutes until cooked through, turning frequently.
- To make the couscous, place it in a large bowl and add four tablespoons of the oil and the lemon juice. Mix well, ensuring that all the grains are completely coated. Heat the stock in a small pan and season generously. Pour over the couscous and allow to sit in a warm place for 6-8 minutes, until all the liquid has absorbed, stirring occasionally. Stir the remaining oil with the lemon rind into the couscous and place over a low heat for a couple of minutes to warm through, fluffing up the grains with a fork. Season to taste.
- Divide the couscous among warmed serving plates and arrange two of the kebabs on top of each one. Add a dollop of the cucumber raita and garnish with a little parsley to serve.
Recipes from award-winning chef Neven Maguire's latest recipe book, Neven's Country Living, available now in all good book stores or through www.nevenmaguire.com Neven will also be appearing at this year's Bloom festival, check out www.bloominthepark.com
More by Neven Maguire:
- Vanilla Ice Cream: Neven Maguire style
- Caramelised Pork Belly, Neven Maguire, Today show
- Moroccan Lamb Tagine: Alternative Easter dinner