Delicious recipe for tender Beef Kebabs with a Date and Veggie salad on the side, serve with Tahini and Sunflower seeds

1 butternut – dice (1cm)
1 red onion – cut into wedges
1 lemon
2 tbsp sunflower seeds
4 tbsp tahini
10g parsley – remove stalks & chop finely
½ clove garlic – peel, grate finely & chop
500g beef cubes
2 tsp Dry Rub
8 skewers
200g baby spinach
40g dates – chop roughly
10g fresh mint – pick off leaves
olive oil (from your pantry)
salt & black pepper (from your pantry)
tin foil (from your pantry)

How to

Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above.

Veggies: Place the butternut cubes and onion wedges on a tin foil lined baking tray with a drizzle of olive oil. Place them in the oven. After 15 minutes of roasting, move the veggies around in the tray to make sure they all roast evenly. Roast for another 15-20 minutes (keeping an eye on the red onion wedges. If they are cooked before the butternut, remove them from the tray and set aside. They should be golden and slightly charred). Remove all the veggies from the oven and let sit for a few minutes to cool down.

Lemon: Using the fine side of a box grater, grate the peel of the lemon to create zest. Then cut into wedges. Set aside.

Sunflower seeds: Place a small pan on high heat and dry toast the sunflower seeds until lightly browned – about 2 minutes. Toss often to make sure they don’t burn. Remove from stove and set aside.

Tahini: Mix these ingredients in a small bowl – tahini, parsley and garlic. Add a little water, enough to turn the mixture into pouring consistency. The tahini will go thicker when you start adding the water but keep adding a little at a time and eventually it will become a runny consistency. Season with salt and pepper and a squeeze of lemon juice to taste. Set aside.

Kebabs: Toss the beef cubes in a little olive oil and the Dry Rub. Thread onto bamboo skewers (2-3 cubes per skewer). 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. Keep warm.

Date salad: In a bowl mix the roast veg with the baby spinach and chopped dates. Top with the tahini, mint leaves, lemon zest and toasted sunflower seeds.

Serve the kebabs with the date salad on the side.

Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.

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