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1
Heat a grill pan over medium-high heat and spray pan with nonstick cooking spray.
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2
Grill kebabs 3 minutes per side until medium-rare.
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3
In a small bowl combine cucumbers and leftover reserved yogurt marinade.
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4
Slice the top off the pita pockets.
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5
Fill the pockets with the beef, couscous and yogurt cucumber mixture.
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6
Place on serving dishes and serve.
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7
In a large bowl whisk together canola oil, garlic, yogurt, cumin, salt, pepper and hot sauce.
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8
Reserve half the marinade, in a covered bowl, and refrigerate.
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9
Add beef cubes to remaining marinade, cover and refrigerate for anywhere from 30 minutes to overnight.
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10
Preheat grill pan or outdoor grill to medium high heat.
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11
Be sure to oil the grill surface before grilling the kebabs.
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12
Thread beef cubes and onion pieces onto skewers, alternating 3 pieces of beef and onion per skewer.
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13
Set aside extra beef cubes for Round 2 recipe.
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14
Place skewers on the grill pan and cook 3 to 4 minutes on each side for medium-rare.
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15
Place kebabs on a serving platter along with Spicy Couscous.
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16
Drizzle with some of the reserved marinade and serve.
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17
Heat oil in a medium saucepan over medium-low heat.
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18
Saute garlic with red pepper flakes for 2 minutes being careful not to burn garlic.
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19
Add the chicken broth, turn up heat to medium-high and bring to a boil.
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20
Stir in couscous, cover and remove from the heat.
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21
Let stand 5 minutes.
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22
Season with salt and pepper and fluff with fork.
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23
Transfer to a serving bowl and serve.
