The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Beef kebabs with roasted veg couscous
These juicy minced beef and courgette kebabs are flavoured with our special Middle Eastern spice blend then oven-roasted. On the side, thereʼs veggie-packed couscous, loaded with tender squash, pepper, spinach and courgette, and some cooling Greek-style yogurt for drizzling. Abra-kebab-ra, dinner is served!
SWK: Source of fibre
SWK: High protein
Plants 7
Serving size
Ingredients
- 4 skewers
- 250g beef mince (5% fat or less)
- 1 tbsp ras el hanout (Rose Petals, Coriander, Ginger, Green Cardamom, Galangal, Kalonji, Pimento, Lavender, Cassia, Cinnamon, Cayenne Pepper, Black Pepper Ground, Mace, Nutmeg, Cloves.)
- 1 onion
- 1 handful of fresh mint
- 60g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 1 small butternut squash
- 1 courgette
- 1 pepper
- 125g wholewheat couscous (Wheat) (100% Whole WHEAT semolina)
- 200g passata (tomatoes, salt, citric acid)
- 1 handful of fresh coriander
Nutritional Information
Calories: 593
Protein: 42g
Carbs: 89g
Fat: 7.9g
Ingredients
- 2 tbsp ras el hanout (Rose Petals, Coriander, Ginger, Green Cardamom, Galangal, Kalonji, Pimento, Lavender, Cassia, Cinnamon, Cayenne Pepper, Black Pepper Ground, Mace, Nutmeg, Cloves.)
- 8 skewers
- 1 large butternut squash
- 2 pepper
- 2 courgette
- 2 onion
- 250g wholewheat couscous (Wheat) (100% Whole WHEAT semolina)
- 500g beef mince (5% fat or less)
- 2 handful of fresh mint
- 1 handful of fresh coriander
- 400g passata (tomatoes, salt, citric acid)
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
Nutritional Information
Calories: 575
Protein: 42g
Carbs: 84g
Fat: 7.9g
Beef kebabs with roasted veg couscous
These juicy minced beef and courgette kebabs are flavoured with our special Middle Eastern spice blend then oven-roasted. On the side, thereʼs veggie-packed couscous, loaded with tender squash, pepper, spinach and courgette, and some cooling Greek-style yogurt for drizzling. Abra-kebab-ra, dinner is served!
Cook time:
40 mins
Cuisine:
Middle Eastern
Food group:
Beef
Allergens: Milk, Wheat
Cooking Instructions
Before you start
- 1x baking tray lined with baking paper
- 1x mixing bowl
- 1x small saucepan
Get the veg in the oven
- Heat your oven to 240ºC/fan 220ºC/gas 9 and soak the skewers in cold water until ready to use.
- Peel and halve the squash lengthways, discard the seeds and cut into 2cm cubes. Peel the onions and cut each into 8 wedges. Deseed the pepper and dice into 2cm squares, and cut half the courgette (1 whole one for 4 portions) into 2cm-thick slices.
- Put the prepared veg on a baking tray lined with baking paper, spritz with cooking spray, turning to coat, then roast for 20 mins.
Prep the couscous
- Meanwhile, put the couscous into a bowl and lightly season to taste with salt. Pour in enough boiled water to just cover the couscous, stir well, cover and leave for 5 mins, until the water is absorbed.
Make your kebabs
- Coarsely grate the remaining courgette and mix it through the mince along with half the spice mix, then lightly season.
- Shape the mince mixture around the skewers, then when the veg has had 20 mins, add the kebabs to the tray and roast for 12-14 mins until cooked through.
Herb & serve
- At the same time, roughly chop the mint leaves and coriander.
- Put a small saucepan over a medium heat. Squeeze in the passata, sprinkle in the remaining spice mix and simmer for 2-3 mins, until bubbling.
Serve
- Stir the roasted veg through the couscous and stir the herbs into the passata.
- Serve with the kebabs and the yogurt for drizzling.