Serves 4
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For the beef:

For the salad:

For the skewers:

  1. In a bowl, combine the beef with the olive oil, lemon juice, garlic, oregano, cumin and some salt and pepper. Cover with cling film and place in the fridge to marinate for at least 2-4 hours.
  2. Cook the couscous according to package instructions.
  3. In a large bowl, toss the couscous together with the cucumber, Feta, cherry tomatoes and fresh herbs. Season to taste and set aside to let the flavours combine.
  4. Thread the marinated beef onto the skewers, alternating the pieces of beef with chunks of red onion and pepper.
  5. Heat a griddle pan over a medium-high heat and cook the skewers for 2-3 minutes per side until browned all over, working in batches if necessary to avoid crowding the pan.
  6. Divide between serving bowls and add the sliced avocado on top. Top with the beef skewers and serve.

Nutrition Facts

Per Serving 801kcals, 32.7g fat (10.6g saturated), 66.4g carbs (6.5g sugars), 60.2g protein, 10g fibre, 0.437g sodium

If using wooden skewers, soak them in water for 30 minutes before using.

To make this gluten-free, use quinoa instead of couscous.