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.
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Mix the steak and chermoula paste together in a bowl, and chill for 30 minutes to marinate.
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.
Meanwhile, mix all the cucumber salad ingredients together and season. Serve with the kebabs.
You could use chicken or pork instead of the beef, but adjust the cooking times accordingly.
Typical values per serving when made using specific products in recipe
Energy | 2,009kJ/ 480kcals |
|---|---|
Carbohydrates | 2.5g |
Sugars | 11g |
Fibre | 4.6g |
Protein | 49.5g |
Salt | 1g |
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