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Beef and Grilled Vegetable Kabobs with Couscous
Beef and Grilled Vegetable Kabobs with Couscous

Beef and Grilled Vegetable Kabobs with Couscous

3 Review(s)
Cook Minutes 30 Min
Prep : 30 Min
Looking for a new barbecue beef recipe? Try our Beef and Grilled Vegetable Kabobs, done on the barbecue. Serve this summer barbecue recipe with couscous. It's sure to become a family favourite!
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4 Servings
Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1-1/2 onions, divided
1 Tbsp. olive oil
4 cloves garlic, minced, divided
4 roma tomatoes, cut lengthwise in half
1 lb. (450 g) lean ground beef
1/2 cup chopped fresh parsley
1/4 cup Bull's-Eye Sweet & Sticky Barbecue Sauce
1-1/2 tsp. ground cinnamon
1 cup 25%-less-sodium chicken broth
2/3 cup couscous, uncooked
1/4 cup Kraft Creamy Cucumber Dressing
2 Tbsp. chopped fresh mint
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How do I make it ?
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Step 1
Heat barbecue to medium-high heat.
Step 2
Chop 1/2 onion; set aside. Cut remaining onion into 8 wedges. Mix oil and 1 tsp. garlic in medium bowl. Add tomatoes; toss to evenly coat. Thread 2 each tomato halves and onion wedges onto 2 parallel wooden skewers. Repeat with 6 additional skewers and remaining tomato and onion pieces.
Step 3
Reserve 1/4 tsp. of the remaining garlic. Mix remaining garlic with chopped onions, meat, parsley, barbecue sauce and cinnamon just until blended. Shape into 8 (1-inch-thick) oval-shaped patties.
Step 4
Grill patties 6 min.; turn. Add skewered vegetables to barbecue; grill 6 to 8 min. or until patties are done (160ºF) and onions are crisp-tender, turning skewers after 4 min.
Step 5
Meanwhile, bring broth to boil in medium saucepan on side burner of barbecue. Remove from heat. Stir in couscous; cover. Let stand 5 min. Mix dressing, remaining garlic and mint until blended.
Step 6
Drizzle dressing mixture over meat. Serve with couscous and vegetables.
Kraft Kitchen Tips!
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Substitute
Prepare using ground lamb.
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Variation
Substitute 1 red pepper, cut into 8 chunks, and 1 large zucchini, cut crosswise into 8 chunks, for the tomatoes and onions.
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Note
If your barbecue does not have a side burner, heat broth on stove top instead.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
520
Calories From Fat
0
% Daily Value
Fat 23 g
Saturated fat 6 g
30 %
Cholesterol 70 mg
Sodium 520 mg
22 %
Carbohydrate 46 g
Fibre 4 g
Sugars 13 g
Protein 32 g
Vitamin A
8 %
Vitamin C
70 %
Calcium
8 %
Iron
30 %
Servings
4 servings, 1/4 recipe (345 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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