The Merchant Tradition continues today...

Smoked Paprika and Basil Beef Skewers with couscous

Serve 6 - Prep time 15 mins - Cook time 10 mins

Ingredients .

500g beef fillet, 30cm cube

1/2 cup natural yogurt

2 tbsp lemon juice

1 tbsp Henry Langdon Smoked Paprika & Basil Sea Salt Rub

12 Bamboo skewers

Couscous .

1 cup beef stock, boiling

1 cup coucous

1/4 cup chopped flat leaf parsley

1tbsp chopped basil

1 tbsp butter

1 tbsp lemon juice

1/3 cup roasted pinenuts

Method.

Soak the bamboo skewers in water for 30 mins. 

Thread the beef onto the pre soaked skewers.

Combine the Henry Langdon Smoked Paprika & Basil Sea Salt Rub, yogurt and lemon juice in a flat dish.  Add the skewers and gently turn until the beef is coated with the yogurt mix.

Pre heat the BBQ or grill to medium.

Couscous.

Add the couscous to the boiling stock, stir and cover.  Remove from the heat and allow to sit for 2 minutes then fluff with a fork.  Add the parsley, basil, butter, lemon juice and half the pinenuts.

Oil the BBQ plate and cook the skewers on moderate heat for 2-3 minutes each side or until cooked.

Place the couscous onto a serving platter then arrange the skewers on top and garnish with the remaining pinenuts.

Smoked Paprika and Basil Beef Skewers with couscous

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