200°C · 15-30 minAllergens
Gluten
Lactose
Ei
Sulfiet
MosterdMoroccan Kebabs
I make these kebabs from high-quality minced beef (better living 2 stars) and my homemade Arabic spice mix. Full of flavour with a bit of heat, but not too spicy. I roast the kebabs in a hot oven, making them tender and not greasy. You enjoy them with an oven-roasted vegetable ratatouille and a fluffy couscous packed with fresh green herbs. Enjoy your meal!
Moroccan Kebabs
Minced beef (better living 2 stars), tomatoes, aubergine, courgette, red bell pepper, red onion, garlic, lemon juice, fresh chives, dill and parsley, preserved lemon, chickpeas, baharat spices (contains among others nutmeg, cardamom, allspice, cinnamon, spearmint, oregano), chilli powder, ras el hanout (contains among others turmeric, paprika, sage, thyme, saffron), homemade colombo masala (fenugreek, mustard seeds, coriander seeds, cumin seeds, black pepper, cloves), sheep and goat milk feta, pasteurised free-range egg, milk, couscous, organic vegetable stock, extra virgin olive oil, pepper and salt, sunflower oil.
Allergens: ei, gluten, koemelk, lactose, mosterd, sulfiet.
Microwave
Heat the ratatouille with the kebabs and couscous loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).
Oven — 200°C, 15-30 minMarleen's choice
Preheat the ratatouille with the kebabs and couscous covered with an oven-safe plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Disposable containers cannot go in the oven, transfer to an oven dish.