Middle Eastern Kebabs with Pearl Couscous and Roasted Red Pepper Sauce
Servings
4people
Servings
4people
Ingredients
  • 1/4cup coconut saucecoconut aminos, or low-sodium tamari sauce
  • 3 Tbsp apple cider vinegar
  • 3 Tbsp extra-virgin olive oil
  • 1 garlic clovepeeled, smashed, and minced
  • 1/4tsp sea salt
  • 1/8tsp cayenne pepper
  • 1lb grassfed sirloin tip water buffalobison, or beef cut into 1 inch cubes
  • 1inch red onioncut into 1cubes
  • 1inch yellow bell pepperseeded and cut into 1pieces
Pearl couscous
  • 1 Tbsp extra-virgin olive oil
  • 1cup Israeli couscous
  • 1 1/2cups low sodium vegetable stock
  • 1/4cup chopped Italian parsley
Roasted red pepper coconut cream sauce
  • 12oz jar fire-roasted red bell peppersdrained
  • 1/2cup coconut cream
  • 1/4cup low sodium vegetable stock
  • 2 Tbsp tomato paste
  • 1tsp maple syrup
  • 1 garlic clovepeeled, smashed, and minced
  • 1/2tsp cinnamon
  • 1/8tsp sea salt
  • pinches Generousof freshly ground black pepperallspice, and nutmeg
  • Toasted flaked coconutfor garnish (optional)
Instructions
  1. In bowl, combine coconut sauce, aminos, or tamari, if using, with vinegar, olive oil, garlic, salt, and cayenne. Whisk together to blend. Add cubes of meat and stir in until evenly coated. Cover and refrigerate for 8 hours or overnight. Stir occasionally. The longer it marinates, the more tender the meat becomes.
  2. In medium saucepan, heat oil. Add couscous and stir with wooden spoon over medium heat until it becomes toasty and golden, about 2 minutes. Slowly add vegetable stock to prevent it from sputtering. Turn heat to low. Cover and cook for about 12 to 14 minutes or until couscous is tender and stock is absorbed. Remove from heat and stir in parsley.
  3. To blender, add roasted pepper, coconut cream, vegetable stock, tomato paste, maple syrup, garlic, and seasonings. Whirl until smooth. Transfer to small saucepan and cook over medium heat until bubbly, about 5 minutes. Cover, set aside, and keep warm.
  4. Drain marinade from meat and discard. Bring meat to room temperature before grilling, about 45 minutes. If using bamboo or wooden skewers, soak in water for at least 45 minutes before using. Grease barbecue grill and preheat to 400 F .
  5. Thread drained cubed meat, onion, and yellow pepper among 4 metal or soaked bamboo skewers. Place skewers on grill. Grill covered, for 5 to 7 minutes for medium rare, or 145 F when tested with a meat thermometer. Turn skewers once. Grill a minute or 2 longer for medium (160 F doneness. Remove and cover loosely with a tent of parchment for kebabs to rest for a few minutes.
  6. To serve, add couscous onto plate. Straddle kebabs overtop and spoon warm roasted red pepper sauce overtop. Garnish with toasted flaked coconut if you wish.
Recipe Notes

Per serving: 576 calories; 43 g protein; 23 g fat (10 g sat. fat); 51 g total carbohydrates (8 g sugar, 6 g fiber); 361 mg sodium