Beef Kebabs with Pomegranate Couscous

Baharat, an all-purpose Middle Eastern seasoning, shines in these beef kebabs. Paired with pomegranate couscous and an irresistible feta sauce, this dish brings a taste of the Middle East to your dinner table.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 241 Calories

Ingredients

• 1 teaspoon lemon juice
• ½ teaspoon lemon zest
• 1 cup cherry tomatoes
• 1 tablespoon chopped fresh mint
• 1 tablespoon water, or more as needed
• ⅓ cup pomegranate seeds
• 2 ounces feta cheese, crumbled
• ¼ cup whole-milk plain Greek yogurt
• 2 cups reduced-sodium chicken broth
• 1 ½ cups Israeli (large pearl) couscous
• ¼ cup chopped pistachios
• 1 teaspoon baharat (Middle Eastern spice mix)
• 12 ounces beef top sirloin, cut into 1-inch cubes
• 1 tablespoon baharat (Middle Eastern spice mix)
• 1 red bell pepper, cut into 1-inch pieces
• 1 small red onion, cut into 1/2-inch wedges
• 2 portobello mushrooms, stem and ribs removed, cut into 1-inch pieces

Recipe Instructions

Step 1

To make the feta sauce, stir together feta, yogurt, lemon juice, and zest in a small bowl. Add enough water to thin to desired consistency.

Step 2

To prepare the couscous, bring broth to a boil in a medium saucepan. Add couscous. Reduce heat and simmer, covered, until couscous is tender and broth is absorbed, 8 to 10 minutes. Fluff with a fork. Add pomegranate seeds, pistachios, mint, and baharat. Toss to combine.

Step 3

Preheat an outdoor grill to medium heat (325 to 375 degrees F (160 to 190 degrees C)). Sprinkle steak cubes with baharat; toss to coat. Thread steak, bell pepper, tomatoes, onion, and mushrooms onto eight 10-inch metal skewers (or bamboo skewers that have been soaked in water at least 30 minutes).

Step 4

Grill kebabs, turning once or twice, until vegetables are tender and meat is just pink in center, or until desired doneness, 8 to 12 minutes. Serve kebabs with couscous and feta sauce on the side.