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Steak Kebabs

Prep Time:

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Cook Time:

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Serves:

Serves 2

Food Type

Beef

About the Recipe

Nothing quite like rainbow veggie Kebabs dotted with succulent cubes of marinated Fillet Steak, charred to perfection over the grill. We complete this dish by resting the kebabs over a bed of rice together with crunchy spinach and cucumber salad tossed in a garlicky tahini dressing

Ingredients

300g Beef Fillet Mignon Steak cubed


1/2 Tsp Oregano

1/4 Tsp Chilli Flakes

7 Tbsp Extra Virgin Olive Oil

2 Tbsp Lemon Juice

3 Tsp Garlic, grated

Sea Salt

4 Tbsp Smooth Tahini

1 Tsp Honey

Freshly ground Black Pepper

120g Basmati Rice

1 Tsp Turmeric

60g Frozen Peas

Oil, for grilling

1 Red Onion, cut into cubes

1 large Red Pepper, cut into cubes

1 large Green Pepper, cut into cubes

16 Cherry Tomatoes

1/2 Cucumbers, thinly sliced into quarter moons

30g Baby SpinachIn a large bowl, combine the Steak, Oregano, Chilli Flakes, 1 tablespoon Olive Oil, 1 tablespoon Lemon Juice, 3 crushed Garlic cloves, and 1 teaspoon Sea Salt

Cover and let marinate at room temperature at least 30 minutes or up to 2 hours, or refrigerate up to 4 hours



Preparation


In a large bowl, combine the Steak, Oregano, Chilli Flakes, 1 tablespoon Olive Oil, 1 tablespoon Lemon Juice, 3 crushed Garlic cloves, and 1 teaspoon Sea Salt

Cover and let marinate at room temperature at least 30 minutes or up to 2 hours, or refrigerate up to 4 hours


Meanwhile, in a small bowl, combine remaining 1 tablespoon Lemon Juice and 1 crushed Garlic clove

Then season with a large pinch of salt

Let sit about 20 minutes


Add Tahini, Honey, 3 tablespoons Olive Oil, and 3 tablespoons Water to dressing

Vigorously whisk, adding more water as needed, until smooth and easily pourable

Season with Salt and Black Pepper

Set aside


Bring a small saucepan to the boil and add the Basmati Rice and Turmeric

Simmer for 10 minutes until Rice is cooked

Add the Peas and allow to cool slightly

Drain and mix the Rice and Peas together


Prepare a grill for high heat

Thread 4 skewers with Steak, Onion, Pepper, and Tomatoes, alternating with 3 to 4 Steak cubes per skewer. Drizzle kebabs with remaining 2 tablespoons Olive Oil

Season with Salt and Black Pepper


Grill skewers, turning occasionally, until vegetables are tender and meat is cooked to your taste

5 to 10 minutes total

Transfer kebabs to a plate


In a large bowl, toss Cucumbers and Spinach with half of reserved dressing


Spoon the Rice on 2 serving plates

Top with the Kebabs

Drizzle remaining dressing over the Kebabs

Divide the Cucumber salad between the 2 plates

Serve and enjoy

We added some in season Asparagus

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