Pick up sticks and heat up the grill for these succulent harissa beef skewers.
Ingredients
- 2 roma tomatoes, halved
- 2 long red chillies, halved, seeded
- 1 tablespoon grapeseed oil
- 3 garlic cloves, chopped
- 1 green onion, chopped
- 2 teaspoons smoked paprika
- 1 teaspoon caster sugar
- 2 teaspoons sea salt
- 1kg beef rump steak, trimmed, cut into 3cm cubes
- Salad leaves, to serve
- Lemon wedges, to serve
Equipment
- You'll need 8 pre-soaked bamboo skewers.
Method
- Step 1Preheat grill on medium-high. Line a baking tray with foil. Place tomato, skin-side up, and chilli on prepared tray. Drizzle with half the oil. Grill for 8 to 10 minutes or until tomato skin is blistered and black. Set aside to cool for 5 minutes.
- Step 2Remove and discard skin from tomato. Place tomato, chilli, garlic, onion, paprika, sugar, salt and remaining oil in a food processor. Process until combined.
- Step 3Thread beef evenly onto skewers. Place in a ceramic baking dish. Pour over marinade. Turn to coat. Cover with plastic wrap. Refrigerate for 2 hours, if time permits.
- Step 4Preheat barbecue plate or chargrill on medium-high heat. Cook skewers, in batches, turning, for 3 to 4 minutes each side for medium or until cooked to your liking. Serve with salad leaves and lemon wedges.
Nutrition
808 kj
Energy
8.1g
Fat Total
2.7g
Saturated Fat
1.2g
Fibre
27.2g
Protein
78mg
Cholesterol
548mg
Sodium
1.7g
Carbs (total)
All nutrition values are per serve
Notes
Allow 2 hours for refrigeration.
- Author: Katrina Woodman
- Image credit: Andrew Young
- Publication: Super Food Ideas
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