Moroccan Beef Skewers

500g minced beef (hamburger meat... can substitute or combine with chicken or other mince)
2 cloves garlic, finely chopped
3 tbsp parsley, finely chopped
2 tsp ground cumin
1 tsp allspice
2 tbsp dry breadcrumbs
1 egg, beaten
about 1 tbsp olive oil for rubbing over skewers
1 1/2 cup couscous
1 1/2 cup chicken stock
1 tsp salt
1/4 cup olive oil
2/3 cup greek style yoghurt
Finely grated rind and juice of 1 lemon
Salt and pepper

1) Preheat a BBQ to medium-high heat. In a large bowl combine the beef, garlic, 2 tbsp parsley, spices, breadcrumbs and egg. Season with salt and pepper and mix thoroughly with your hands. Divide the mixture evenly into 8 balls.

2) Place meatball onto the end of a skewer and gently mold into a flat sausage shape down the skewer, packing it tightly with your hand. This should be about 10cm long (4 inches), 4 cm wide (about 1.5 inches), and 2 cm thick (about 3/4 inch). Repeat with remaining meat. Rub a little olive oil onto each meat skewer and cook on the BBQ for about 4 minutes each side, or until cooked through. Remove to a plate and rest for 3 minutes.

3) While meat is cooking, make couscous: Combine the stock and salt in medium saucepan, and bring to the boil. Remove the pan from the heat and stir in couscous. Cover pan tightly and let stand for 5 minutes, or until liquid is absorbed and couscous is tender. Fluff with a fork and mix in olive oil and 1 tbsp parsley. Season with pepper to taste, cover and keep warm.

4) Mix the yoghurt in a small bowl with lemon rind and juice, and season to taste with salt and pepper. Spoon the couscous evenly onto the center of 4 serving plates. Place two skewers next to mound of couscous and top with lemon yoghurt sauce, serve immediately.

Serving suggestion: Serve with cucumber salad.