SPICY BEEF SKEWERS WITH TAHINI SAUCE AND DUKKAH
An easy mid-weeker, the harissa adds a nice heat to the meat and complements the tahini in the sauce. Serve with any of your favorite vege sides.
Ingredients
1 tablespoon Le Phare du Cap Bon harissa paste
2 teaspoons La Chinata sweet smoked paprika
1/3 cup Ceres hulled tahini
2 cloves garlic, crushed
1 teaspoon sea salt flakes
1 teaspoon cracked black pepper
850 grams beef rump steak, trimmed and cut into 5cm cubes
1 tablespoon extra virgin olive oil
1 tablespoon Alexandra's dukkah
1 pottle Silwood micro watercress sprigs
Lemon wedges, to serve
For the spiced tahini sauce:
1 cup Zany Zeus Greek yoghurt
1 cup Ceres unhulled tahini
1 teaspoon Farro ground cumin
Small bunch mint, roughly chopped
Salt and pepper to taste
Method
Place the harissa, paprika, tahini, garlic, salt and pepper in a bowl and mix to combine
Add the beef and toss to coat. Cover and refrigerate for 20 mins to marinate
Preheat a chargrill pan, oven grill or BBQ to high heat
To make the spiced tahini sauce, place the yoghurt, tahini, cumin, mint, salt and pepperin a bowl and stir to combine. If needed, add 2-3 tablespoons of water to achieve your desired consistency, set aside
Thread 2 pieces of beef onto metal or bamboo skewers soaked in water, repeatwith the remaining beef
Drizzle the beef skewers with the oil and cook for 10 mins, turning, for medium rareor until cooked to your liking
Serve the skewers with the tahini sauce, dukkah, watercress and lemon wedges