Preparation & Cooking
- 1
Preheat the oven to 180°C (356°F) using top and bottom heating without ventilation.
- 2
Place 1 onion, 1 carrot, 1 red bell pepper, 3 garlic cloves, and a handful of fresh parsley into a food processor.
- 3
Pulse the ingredients until finely chopped, ensuring they do not turn completely into a liquid puree.
- 4
Squeeze and drain the excess liquid out of the chopped vegetable mixture.
- 5
Place 500 g beef minced meat into a mixing bowl and add the drained vegetable mixture.
- 6
Season the meat mixture with 1 tsp salt, 0.5 tsp black pepper, 1 tsp ground cumin, 1 tbsp red paprika powder, and 1 tbsp tomato concentrate.
- 7
Mix everything by hand until well combined.
- 8
Place a small ball of the minced meat mixture on the upper portion of a freezer bag.
- 9
Lay a wooden skewer horizontally across the middle of the meat ball, parallel to the top edge of the bag.
- 10
Fold the upper side of the freezer bag over the skewer and use a butter knife to press and slide the bag downward over the skewer, shaping the meat smoothly into a hot-dog-style kebab around the skewer.
- 11
Repeat the shaping process with the remaining minced meat and skewers.
- 12
Spread 1 kg couscous into a large baking tray, then mix in 1 sliced onion and 1 shredded carrot.
- 13
Pour 700 ml beef bouillon over the couscous mixture to cover, and season with 1 tsp salt and 0.5 tsp black pepper.
- 14
Arrange the shaped beef skewers across the top of the baking tray directly over the couscous mixture.
- 15
Bake in the preheated oven for about 30 minutes until the beef skewers are cooked through and the meat juices have dripped into the couscous.
30 min - 16
Remove from the oven and serve the hot beef skewers alongside the savory couscous.