| Servings | serves |
Ingredients
- 500 grams Beef Mince
- 2 cloves Garlic Cloves finely chopped
- 3 tablespoons Parsley finely chopped
- 2 tablespoons Breadcrumbs
- 1 Egg beaten
- 1 ½ cups Chicken Stock
- 1 ½ cups Cous Cous
- 4 tablespoons Olive Oil
- ⅔ cup Greek Yoghurt
- 1 Lemon Juiced and Zested
Ingredients
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Instructions
- Preheat a char grill to medium high heat. In large bowl combine mince, garlic, 2 tablespoons of parsley, breadcrumbs and egg. Season with salt and pepper and mix thoroughly with your hands. Divide evenly into 8 balls.
- Place meatball onto the end of a skewer and gently mould into a flat sausage shape, packing it tightly with your hands. This should be about 10 cm long, 4 cm wide and 2 cm thick. Repeat with remaining meat. Rub a little oil onto each meat skewer and cook on the char grill for about 4 minutes per side. Remove to a plate and rest for 3 minutes.
- While the meat is cooking, bring stock to the boil in a medium saucepan. Remove from heat, and stir in cous cous. Cover and let sit for 5 minutes or until liquid is absorbed and cous cous is tender. Fluff with a fork and mix in the oil and remaining parsley. Season to taste, cover and keep warm.
- Mix yoghurt with lemon zest and juice in small bowl. Season to taste with salt and pepper.
- To serve, spoon the cous cous evenly onto the centre of 4 serving plates, place 2 skewers next to each mound and top with a dollop of yoghurt sauce."
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