BEEF KEBABS WITH HOMEMADE REMOULADE
Kebabs are an easy mid-week summer time meal option and with this homemade zesty accompaniment you’ll be set. The remoulade also works super-well with grilled fish and seafood, lamb or chicken.
Ingredients
For the beef:
600g beef, cut into 2cm dices and put on 8 skewers
2 Garlic Cloves peeled and finely crushed
1 Tbsp ground cumin seeds
Juice of 1 lemon
Cooking oil
For the remoulade:
250ml Sabato Egg Mayonnaise
2 gherkins in 1cm dices
4 Anchovies finely chopped
2 Tbsp Capers
2 Tbsp whole grain mustard
1/4 bunch Fresh Italian parsley finely chopped
1 tsp tarragon, fresh if available
Method
In a large tray, mix the marinade for the kebabs. Start with the garlic, cumin and lemon, making a paste, by slowly adding the oil. Add the kebabs and coat well. Season and allow to marinate for at least an hour.
Mix the mayonnaise with the remaining ingredients and refrigerate until needed
Heat a grill plate or BBQ and grill the kebabs for 2-3 minutes on one side, turn and cook 1-2 minutes on the other, or until done to your liking.
Serve with plenty of crispy salad leaves or blanched greens