This weekend’s specials include a Beef Kebab with Israeli Couscous and Wood Roasted Vegetables, Tom’s Deli Plate, and a chicken skewer with a peach and goats cheese salad.
Our Beef Kebab is ideal in this weather – if it’s hot you can go heavy on the salad and simply garnish with the beef depending on how you are feeling. Israeli couscous is also known as pearl coucous and is much larger than normal couscous. It has a firmer texture and is more substantial and delicious.
- 800g Diced Hampshire Beef Chuck steak
- 100g Israeli Couscous
- 1 onion
- 1/4 Butternut squash
- 2 peppers
- 1 courgette
- 1/4 summer cabbage
- chilli oil
- thyme, rosemary, coriander, parsley
- Lemon juice
- salt & pepper
Marinate the diced chuck steak in a drizzle of chilli oil and sprinkle of salt, then thread onto 4 wooden skewers.
Slice all the vegetables into bit sized pieces, toss in olive oil, chopped thyme and rosemary, season then roast in medium oven for 20 minutes. You can grill the squash, onion and pepper on the BBQ for a smokey flavour (we use the Big Green Egg).
In a frying pan, toast the Israeli Couscous over medium heat until the start to brown. Add 300ml of water then cover for 5 minutes until cooked. When all the water has been absorbed, add the vegetables along with a drizzle of olive oil, lemon, parsley, coriander and season.
Grill the beef kebabs on the BBQ, (or grill) turning every minute until cooked. Serve with the salad and top with chilli oil to taste.