Combine creme fraîche or labneh cheese with the juice of half a lemon, salt and pepper and set to the side.
Preheat the oven to 450°F
While the oven is preheating, we can start with the rice. Add one teaspoon of olive oil to a small pot over medium-high heat until the olive oil it hot. Then, add a clove of garlic (minced) and salt and pepper. Stir frequently as to not burn the garlic. When the garlic starts to turn golden brown, add your 1/2 cup of brown rice to the pot as well as 1 cup of water and a pinch of salt. Turn the heat to high to get the rice boiling. Once boiling, reduce the heat to low and cover it with a lid for 40-45 minutes. Once rice is finished, fluff with a fork.
As the rice cooks, cut off the ends of the squash and cut (in rounds) the squash about 1/2 inch thick. De-seed and de-pulp those pieces that have them. Place the rounds of squash on a sheet pan and coat them with olive oil on both sides and season with salt and pepper. Put them in the oven roasting them on each side for 15 minutes (30 total) or until golden brown.
Top the squash rounds with the juice from half a lemon, 1 full lemon zest and a drizzle of olive oil.
Combine ground beef, bread crumbs, raisins, remaining minced garlic, ras el hanout seasoning, salt and pepper. Mix together using hands. Then when ingredients seem evenly mixed, make 4 i-inch thick oval patties with the meat. Then, insert skewers lengthwise.
To cook, place and heat 2 tablespoons of olive oil on medium-high in a non-stick pan. When the pan is hot add the skewers to the pan (being careful that the sticks don't fall out). Cook the beef for 4 minutes on each side or to desired personal preference and remove them from heat.
Plate rice, squash and beef skewers together using the creme fraîche/labneh cheese topping on the plate as a dipping sauce