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.

BBQ Sauce

Great for any kind of meat!

1/4 cup tomato puree or ketchup
8 tsp balsamic vinegar
2 tsp firmly packed dark brown sugar
1 clove garlic, crushed
1/2 tsp fresh thyme or 1/8 tsp dried thyme
1/4 tsp black pepper

1) Combine ingredients in a small saucepan. Mix well.

2) Bring to the boil over medium-low heat. Cook, stirring frequently, until thickened, about 5 minutes.

3) Remove from heat, stir in pepper. Ready to use or store for future use.

Pepper Steak with Tomatoes

This recipe is from Super Food Ideas...

1 tbsp olive oil
4 (250g each) beef sirloin steaks, trimmed
2 tbsp cracked back pepper
olive oil cooking spray
500g truss cherry tomatoes
1 bunch rocket, trimmed
potato salad, to serve

1) Rub both sides of the steak with oil. Place pepper on a plate. Press steaks into pepper to lightly coat.

2) Preheat BBQ grill on medium-high heat. Barbecue steaks for 4 to 5 minutes on each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 5 minutes to rest.

3) Meanwhile, spray tomatoes with oil. Barbecue tomatoes, turning occasionally, for 3 to 5 minutes or until just tender.

4) Arrange rocket on serving plates. Service steaks with tomatoes and potato salad.

Teriyaki Beef with Potato Salad

This recipe is from the magazine Super Food Ideas.

1/3 cup soy sauce
1 tbsp BBQ sauce
1/4 cup red wine, optional
2 tbsp brown sugar
2cm (about 1 in) piece ginger, peeled and grated
2 garlic cloves, crushed
4 scotch fillet steaks
500g (1 lb) chat potatoes, washed and halved
1 tbsp olive oil
1 red onion, halved and thinly sliced
1/4 cup cream
2 tbsp mayonnaise
2 tsp wholegrain mustard
1 tbsp basil leaves
salad leaves, to serve

1) Combine sauces, wine, sugar, ginger and garlic in ceramic dish. Mix until sugar is dissolved. Add steaks. Turn to coat. Cover and refrigerate at least 2 hours.

2) Place potatoes into a saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium and simmer for 8 minutes or until just tender. Drain and transfer to large bowl.

3) Preheat BBQ plate on high heat until hot. Reduce heat to medium. Grease plate with oil. Cook onion for 5 minutes or until tender. Add to potatoes. Cook steaks basting with marinade, for 5 minutes each side for medium.

4) Combine cream, mayonnaise, mustard, basil, and salt and pepper. Stir into potatoes. Serve with steaks and salad leaves.

Beef, Feta and Green Onion Rissoles

This recipe is from the magazine Super Food Ideas.

750g (1.5lb) lean beef mince
1 egg
3 green onions, thinly sliced
1 cup fresh white breadcrumbs
1 tsp ground cumin
1/2 cup flat-leaf parsley, finely chopped
150g (5oz) feta cheese, crumbled
olive oil cooking spray
1 loaf Turkish bread, cut into 4 pieces, halved
1 cup tabouli, 1/2 cup Greek-style yoghurt and lemon wedges, to serve

1) Combine mince, egg, onions, breadcrumbs, cumin, parsley and feta in a large bowl. Season with pepper. Mix well. Using 2 tbsp mixture at a time, roll into balls to make 16 rissoles. Flatten rissoles slightly.

2) Preheat a greased BBQ plate on medium heat. Cook rissoles, turning occasionally, for about 12 to 15 minutes or until cooked through.

3) Spray both sides of bread with oil. Barbecue for 1 to 2 minutes each side or until toasted. Transfer to a plate.

4) Place bread on serving plates. Top with tabouli and rissoles. Serve with yoghurt and lemon wedges.

Chicken Drumsticks with Parsley and Lemon

1 clove garlic, crushed
1/4 bunch parsley, finely chopped
Finely grated rind and juice of 1 large lemon
1/3 cup olive oil
8 chicken drumsticks
2 truss tomatoes, diced
1 avocado, diced
1 tbsp olive oil
salt and pepper

1) In a medium bowl combine garlic, parsley, lemon rind, 3/4 juice of one lemon and olive oil. Score drumsticks by making 2 slits about 2 cm apart on both sides of the drumstick with a sharp knife. Place drumsticks in a large bowl and pour half of the parsley mixture over the chicken, reserve other half of the marinade. Mix well then cover and refrigerate for 10 minutes.

2) Preheat grill to medium high heat. Season the chicken with salt and pepper and cook the drumsticks on the hot grill for 15 to 20 minutes, or until cooked through to the bone with an internal temperature of 75*C (167*F).

3) In a large bowl, combine tomato, avocado, 1/4 juice of lemon and olive oil, and season to taste with salt and pepper.

4) Drizzle the reserved parsley sauce over and around chicken and serve.