INGREDIENTS
800g rump steak, diced into 2–3 cm pieces
2 tbsp olive oil 2 cloves garlic, crushed
¼ cup lemon juice
2 tbsp Moroccan spice mix
salt & pepper
RED CABBAGE SALAD
1 small red cabbage, shredded
½ red onion, thinly sliced
200g cherry tomatoes, quartered
2 cucumbers, sliced
½ cup fresh mint leaves
2 tbsp olive oil
1 tbsp apple cider vinegar
TO SERVE
Lebanese bread, hummus, baba ganoush and lime wedges.
METHOD
- Combine diced steak and marinade ingredients in a large bowl or zip-top bag. Leave to marinate for 30 mins.
- To make the salad, whisk together oil, vinegar, and a pinch of salt and pepper in another large bowl. Add cabbage and onion and stir to coat well with dressing. Toss through tomatoes, cucumber, and mint just before serving.
- Thread marinated meat onto skewers and sprinkle with a bit of salt and pepper. Pre-heat BBQ or a large heavy-based skillet to medium-high.
- Cook skewers 4–5 mins, turning to sear all sides. Transfer to a clean plate and cover loosely with foil and rest for 5 mins.
- Serve skewers with warmed Lebanese bread, dips, and cabbage salad
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