Recipe for Beef kebabs served with chilli flavoured yellow Rice and Tomato Salad and topped with Lemon, Dill and Garlic Yoghurt sauce
600g cubed beef flank
8 bamboo skewers
1½ cups basmati rice
1 tsp turmeric
1 tsp chilli flakes
4 tomatoes – dice (½ cm)
10g dill – chop finely
10g mint – pick off leaves, chop finely
½ clove garlic – peel, grate & chop finely
butter (from your pantry)
olive oil (from your pantry)
salt & black pepper (from your pantry)
Preparation: Prepare all ingredients as indicated above.
Lemon: Using the fine side of a box grater, grate the peel of the lemon to create lemon zest, then cut in half and juice.
Cucumber: Cut the ends off the cucumber then slice the four edges around the seeds. Dice these edges (½ cm) and discard the core containing the seeds.
Rice: Bring a saucepan of lightly salted water to the boil. Add the rice and turmeric and cook for 15 minutes, until the rice is cooked but still has a slight bite. Drain and add a generous knob of butter, chilli flakes (optional) and salt and pepper to taste.
Kebabs: Toss the cubed beef flank in a little olive oil, salt and pepper. Thread onto bamboo skewers. Place a large griddle or frying pan on medium-high heat. Add a little splash of olive oil to the pan. When hot, add the kebabs and pan fry for 8-10 minutes, turning occasionally, until brown all over and still slightly pink inside. Remove from pan and set aside.
Yoghurt sauce: In a small bowl, mix together the yoghurt, mint, garlic, HALF the lemon juice, HALF the lemon zest and HALF the dill. Season with salt and pepper to taste.
Tomato salad: In a salad bowl, mix together the tomato, cucumber, HALF the lemon juice, HALF the lemon zest and HALF the dill. Drizzle generously with olive oil and season with salt and pepper to taste.
Serve the kebabs on a plate with a serving of yellow rice and tomato salad on the side. Top with a dollop of yoghurt sauce.
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