Persian beef kebabs with cucumber salad

Name: Persian beef kebabs with cucumber salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Ingredients: 400 g rump steak, trimmed of fat and diced; 2 tbsp Belazu Chermoula Paste; 300 g essential Waitrose Cup Mushrooms; 1 red pepper, diced; 1 tbsp oil, for rubbing

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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Serves2
CourseMain meal
Prepare15 mins
Cook10 mins
Total time25 mins

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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

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.