Save to your scrapbook
Persian beef kebabs with cucumber salad
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
You could use chicken or pork instead of the beef, but adjust the cooking times accordingly
FOR THE KEBABS
2 packs rump steak, approx 200g each, trimmed of fat, diced
2 tbsp Belazu Chermoula Paste
300g pack essential Waitrose
1 red pepper, diced
Oil, for rubbing
FOR THE CUCUMBER SALAD
1 cucumber portion, halved and sliced
1 clove garlic, thinly sliced
1 shallot, thinly sliced
4 tbsp natural yogurt
¼ x 20g pack Cooks’ Ingredients Dill, chopped
1. Mix the steak and chermoula paste together in a bowl, and chill for 30 minutes to marinate.
2. Thread the meat onto 4 kebab skewers, alternating with the mushrooms and pepper. Drizzle with a little oil and place under a preheated grill for 8-10 minutes, turning occasionally until the beef is thoroughly cooked.
3. Meanwhile, mix all the cucumber salad ingredients together and season. Serve with the kebabs.
Typical values per serving:
This recipe was first published in Thu Jul 13 10:45:11 BST 2017.