Hearty Beef Shisanyama with KhusKhus
A flavorful South African inspired grilled beef dish, perfect for warming up chilly winter evenings. Tender, spiced beef served with fluffy KhusKhus (couscous).
Ingredients
- 1 kg beef rump or sirloin cut into 1-inch cubes
- 2 tbsp olive oil
- 1 tbsp peri-peri spice blend
- 1 tsp smoked paprika
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 1 tsp salt or to taste
- 0.5 tsp black pepper freshly ground
- 1 cup couscous
- 1.5 cups vegetable broth hot
- 1 tbsp butter
- 2 tbsp fresh parsley chopped
Instructions
- Marinate the Beef: In a large bowl, combine the beef cubes with olive oil, peri-peri spice, smoked paprika, garlic powder, onion powder, salt, and black pepper. Toss well to ensure all the beef is coated. Cover and refrigerate for at least 30 minutes, or preferably 2-4 hours for enhanced flavor.
- Prepare the Grill: Preheat your grill (charcoal or gas) to medium-high heat. If using skewers, thread the marinated beef onto them.
- Grill the Beef: Place the beef directly on the hot grill. Cook for 3-4 minutes per side for medium-rare, or longer to your desired doneness. The beef should have a nice char on the outside. Remove from grill and let rest for 5 minutes.
- Cook the KhusKhus (Couscous): While the beef is grilling, place the couscous in a heatproof bowl. Pour the hot vegetable broth over the couscous, add the butter, and stir briefly. Cover the bowl with a plate or lid and let it sit for 5 minutes until the liquid is absorbed and the couscous is fluffy. Fluff with a fork.
- Serve: Divide the fluffy couscous among plates and top with the grilled beef shisanyama. Garnish with fresh chopped parsley and serve immediately.
Notes
For deeper flavor, marinate the beef overnight. You can substitute beef rump with sirloin or a good quality stewing beef if slow-cooking. Serve with a fresh green salad or roasted vegetables for a complete meal.