-
1
PREPARE SKEWERS:
-
2
Preheat the barbecue grill or indoor grill pan with medium-high heat.
-
3
In a large mixing bowl, combine the beef, garlic, cilantro, parsley, allspice, cumin, and bread crumbs and mix thoroughly with your hands.
-
4
Mix in the egg until fully combined and season with salt and pepper.
-
5
FORM SKEWERS:
-
6
Divide the meat mixture evenly into 8 sausage-shaped balls.
-
7
Remove all of the rosemary leaves from the stems leaving about an inch of the leaves at the top of the stem.
-
8
Slide the end of a rosemary skewer into a meatball and gently mold it to keep a sausage shape, packing it tightly with your hand.
-
9
The meat should be shaped like a sausage with two flat sides.
-
10
Repeat with remaining meat and skewers.
-
11
GRILL SKEWERS:
-
12
Drizzle a little olive oil over each meat skewer and grill for about 4 minutes per side or until cooked through.
-
13
Remove skewers from the grill to a plate and let rest for 3 minutes.
-
14
WHILE SKEWERS GRILL, MAKE COUSCOUS:
-
15
Combine the stock, cilantro, cumin, and salt in a medium saucepan, and bring to a boil over high heat.
-
16
Remove the pan from the heat.
-
17
Add the couscous and stir to blend.
-
18
Cover the pan tightly and let it stand until the liquid is absorbed and the couscous is tender, about 5 minutes.
-
19
Fluff the couscous with a fork and mix in the olive oil. Season with pepper to taste and cover to keep warm.
-
20
WHILE COUSCOUS STEAMS, MAKE SAUCE:
-
21
Peel, seed, and cut the cucumber into a small dice.
-
22
Mix the yogurt in a small mixing bowl with the cucumber and dill.
-
23
Grate the lemon zest and squeeze the lemon juice into the yogurt mixture.
-
24
Season to taste with salt and pepper.
-
25
TO SERVE:
-
26
Spoon the couscous evenly onto the center of 4 serving plates.
-
27
Place two skewers next to each mound of couscous and top with a dollop of the yogurt sauce.
-
28
Squeeze the lemon over the skewers and serve immediately.
