Lime marinated beef kebab, chickpea and pumpkin casserole

I try to provide a variety of meals to my family. I recently posted a Mexican-style pork chili, a prawn and noodle Thai soup and some French cuisine-inspired dishes. But foremost, I cook like I feel. 

After the chocolate cake topped with chocolate ganache that we shared with our neighbours yesterday, today, I felt like something healthy but flavoursome and spicy but not hot. I also wanted something very quick to cook - Monday is only the first day of the week, it's safer to save some resources for the rest o fthe week. My dinos wanted meat.
So I came up with this North Africa-inspired marinated beef kebab with a chickpea and pumpkin casserole served on couscous. And yes, this took me only 30 minutes or so to make it! And jackpot for busy moms to little bubba, the chickpea and pumpkin casserole can be blended or puréed. Chickpeas are rich in protein and low in fat, so a very healthy option. This recipe also follow proportions as recommended by WW* - so a tasty healthy meal for little and big dinosaurs. Enjoy!

Ingredients (4 servings)

Beef kebabs

- 300 g rump steak, diced into 3 cm pieces

- 2 tbsp lime

- 2 tsp lime and olive oil*

- 1/2 tsp cumin powder

- 1/2 tsp chilli powder

- 4 bamboo skewers (optional)

Chick peas casserole

- 2 cans of chick peas, drained

- 2 courgettes, diced into 1 cm pieces

- 1/4 pumpkin, diced into 1 cm pieces

- 20 g sultana

- 2 tbsp lemon juice

- 1 tomato, peeled

- 1 tsp honey

- 2 tsp lime and olive oil*

- 1/2 tsp cumin powder

- 1/2 tsp coriander powder

- 1/2 cup water

- parsley (for garnish)

Cooking instructions

Beef kebabs

1. Mix the marinade ingredients together in a bowl and add the meat. Cover and chill in the fridge for at least 30 minutes, which approximately equates the time required to cook the chickpea and pumpkin casserole.

2. Thread the meat on the bamboo skewer.* Paint the meat with the remaining marinade.

3. Preheat a pan very hot and grill on each face for 3-4 minutes (or longer for well-cooked meat).

4. Rest for 3 mins and serve.

Chickpea and pumpkin casserole

1. Heat the olive oil and the chickpeas in a pot.

2. Stir fry the pumpkin and the courgettes in another tea spoon of olive oil until slightly coloured.

3. Add the pumpkin and the courgettes to the chickpea pot.

4. Add the sultanas, the tomato, the honey, the lemon juice, the spices and the water. Stir and let cook for 15 minutes. Stir occasionally.

Serve with couscous.

Bon appétit!

Tips

* WW = Weight Watcher
* The lime and olive oil can be replaced by a pure olive oil.

* Soak the skewers in water for at least 30 minutes before grilling. This will help prevent them from completely burning up on the grill.

My dinos' lunch boxes made from leftovers: