zoom Persian beef kebabs with cucumber salad

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    Persian beef kebabs with cucumber salad

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    Persian beef kebabs with cucumber salad

    You could use chicken or pork instead of the beef, but adjust the cooking times accordingly 

    • Gluten Free
    • Preparation time: 15 mins + marinating
    • Total time: 8 minutes to 10 minutes 10 minutes

    Serves: 2

    Ingredients

    FOR THE KEBABS
    2 packs rump steak, approx 200g each, trimmed of fat, diced
    2 tbsp Belazu Chermoula Paste
    300g pack essential Waitrose
    Cup Mushrooms
    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

    Method

    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.

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