Intermediate Recipes
Mini Beef Skewers
Serves 4
Cooking time:
20 minutes marinating, plus:
Rare: 3-4 minutes on each sideMedium: 4-5 minutes on each side
Well done: 6-7 minutes on each side
Ingredients:
Lean beef sirloin, rump or topside steaksPaprika
Lemon
Dried oregano
Ground cumin
Olive oil
Greek yoghurt
Fresh mint
Watercress or Rocket leaves
Fennel bulb
Cucumber
Fresh lime
Method:
Cut 450g (1lb) lean beef sirloin, rump or topside steaks into large cubes and thread
onto 4 short metal or wooden skewers. In a small bowl mix together 15ml (1tbsp) paprika, grated zest of 1 lemon, 5ml (1tsp) oregano, 2.5ml (½tsp)
ground cumin with 60ml (4tbsp) olive oil and brush over the skewers. If time allows, marinate in the refrigerator for 20 minutes.For the yoghurt dressing, mix together 60ml (4tbsp) Greek yoghurt, and the grated zest and juice of ½ lemon and a small handful of freshly chopped mint. Season.
For the salad mix together 100g bag watercress or rocket leaves, 1 fennel bulb, finely sliced, and 1 small cucumber, chopped. Toss with 15-30ml (1-2 tbsp) olive oil and the juice of 1 lime. Season and chill until required.
Grill on a rack or barbecue according to preference under a moderate heat.
Serve the skewers with the salad, yoghurt dressing and potato wedges.
Note
If you use wooden skewers soak them in cold water for at least 20 minutes before use to prevent charring.
Note
