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Ingredients:
(serves
4)
For skewers:
450 g (1 lb) lean beef sirloin, rump or topside steak
1 tbsp paprika
Grated zest of 1 lemon
1 tsp dried oregano
˝ tsp ground cumin
For yoghurt dressing:
4 tbsp Greek yoghurt
Grated zest and juice of ˝ lemon
1 small handful mint, chopped
For salad:
100 g bag of watercress or rocket leaves
1 fennel bulb, finely sliced
1 small cucumber, chopped
Juice of 1 lime
Cut steak into large cubes and thread onto four skewers. Mix paprika, lemon zest, oregano and cumin with four tbsp olive oil and brush mix over kebabs. If time allows, marinate in fridge for 20 minutes.
For yoghurt dressing, mix together yoghurt, lemon zest and juice and mint. Season.
Toss watercress or rocket with fennel, cucumber, two tsp olive oil and lime juice. Season and chill until required.
Grill kebabs for three to four minutes for rare, four to five minutes for medium or six to seven minutes for well done. Serve with salad, yoghurt dressing and potato wedges, if liked.
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