Persian beef kebabs with cucumber salad

Persian beef kebabs with cucumber salad

Whip up these tantalising Persian beef kebabs - they'll be the talk of any barbecue you take them to. The dill in the refreshing cucumber salad adds a fragrant and subtle anise flavour to the dish.

5 out of 5 stars(1) Rate this recipe
  • Serves2
  • CourseMain meal
  • Prepare15 mins
  • Cook10 mins
  • Total time25 mins

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Ingredients

For the kebabs

  • 400g rump steak, trimmed of fat and diced
  • 2 tbsp Belazu Chermoula Paste
  • 300g essential Waitrose Cup Mushrooms
  • 1 red pepper, diced
  • 1 tbsp oil, for rubbing

For the cucumber salad

  • 1 cucumber portion, halved and sliced
  • 1 clove/s garlic, thinly sliced
  • 1 shallot, thinly sliced
  • 4 tbsp natural yogurt
  • 5g Cooks' Ingredients Dill Leaves, 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.

Cook’s tip

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

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,009kJ/ 480kcals

Fat

25.8g

Saturated Fat

5.4g

Carbohydrates

2.5g

Sugars

11g

Fibre

4.6g

Protein

49.5g

Salt

1g

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Overall rating (5/5)

5 out of 5 stars1 rating