INGREDIENTS
600 g beef rump steak, cubed
30 ml olive oil
15 ml balsamic vinegar
15 ml red wine vinegar
10 ml crushed garlic
1 red pepper, seeded and cut into bite-size pieces
1 green pepper, seeded and cut into bite-size pieces
4 bamboo skewers
250 g couscous
salt and freshly ground black pepper to taste
Spicy yoghurt dressing
30 ml olive oil
60 ml lemon juice
15 ml Worcestershire sauce
5 ml crushed garlic
5 ml ground cumin
2 small red chillies, seeded and chopped (optional)
15 ml fresh flat-leaf parsley, chopped
180 ml Clover The Classic Plain yoghurt
Method
For meat:
Mix the olive oil, balsamic vinegar, red wine vinegar and garlic together in a glass bowl.
Add the meat and allow to marinate for at least 30 minutes or overnight in the refrigerator.
Thread the meat with the peppers onto the skewers.
Arrange skewers on the rack of an oven roasting pan.
Grill under a preheated oven grill until done to taste, turning meat regularly.
Meanwhile, cook the couscous according to instructions on pack.
Keep warm.
For dressing:
Mix all ingredients together and allow to rest for a few minutes.
Divide the couscous between 4 plates.
Place the kebabs on top and drizzle the dressing over the meat and couscous.
Season to taste and serve immediately.
CLOVER INGREDIENTS USED IN THIS RECIPE
