Grilled Beef Kebabs with Lemon Couscous

Ingredients

• 450 g / 1 lb sirloin steak, cut into 2.5cm (1in) cubes
• 1 tblsp sweet chilli sauce
• 1 tblsp honey
• 2 tblsp dark soy sauce
• 2 garlic cloves, crushed
• 1 tsp freshly grated root ginger
• 1 tblsp chilli oil
• 2 tomatoes, cut into wedges
• 2 tblsp chopped fresh flat-leaf parsley, plus extra to garnish
• for the couscous
• 350 g / 12 oz couscous
• 6 tblsp rapeseed oil
• finely grated rind and juice of 2 lemons
• 600 ml / 1 pint vegetable stock
• maldon sea salt and freshly ground black pepper
• cucumber raita, to serve

Method

1. To marinade the beef, mix the sweet chilli sauce, honey, soy sauce, garlic, ginger and chilli oil in a shallow non-metallic dish. Add the beef, stirring to coat and then cover with clingfilm and leave at room temperature for 2 hours to allow the flavours to develop. You can also leave this to marinate overnight for an even better flavour.
2. Preheat a heavy-based griddle or large frying pan. Thread the marinated beef and tomato wedges onto 8 x 15cm (6in) metal or bamboo skewers. Add to the heated pan and cook over a medium heat for 12-15 minutes until cooked through, turning frequently.
3. To make the couscous, place it in a large bowl and add four tablespoons of the oil and the lemon juice. Mix well, ensuring that all the grains are completely coated. Heat the stock in a small pan and season generously. Pour over the couscous and allow to sit in a warm place for 6-8 minutes, until all the liquid has absorbed, stirring occasionally. Stir the remaining oil with the lemon rind into the couscous and place over a low heat for a couple of minutes to warm through, fluffing up the grains with a fork. Season to taste.
4. Divide the couscous among warmed serving plates and arrange two of the kebabs on top of each one. Add a dollop of the cucumber raita and garnish with a little parsley to serve.