Recipe for Smokey Beef Skewers with roast sweet potato wedges and a lime & sour cream dip

Ingredients
1 sweet potato – cut into wedges (1cm)
1/2 lime – zest & juice
1/2 tsp black & white sesame seeds
1 tbsp sour cream
1/4 chilli – deseed & chop finely
150g beef cubes – rinse & dry
1/2 tsp smoked paprika
2 skewers
50g Swiss chard – discard stalks, slice into strips (1cm)
olive oil (from your pantry)
salt & pepper (from your pantry)
tin foil (from your pantry)

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

Sweet potato: Place on a tin foil lined baking tray. Drizzle with olive oil, season with salt and pepper, mix and spread in a single layer. Roast for 25 minutes until golden and cooked.

Lime: Using the fine side of a box grater, grate the peel to create zest. Cut in half and juice.

Sesame seeds: Place a pan on high heat and dry toast for 2-3 minutes until the white ones are lightly browned. Toss often to make sure they don’t burn.

Lime & sour cream: Mix together the sour cream, lime zest, HALF the lime juice, chilli (if you like a little spice) and season with salt and pepper. You can add more lime juice to taste.

Beef kebabs: Place a pan on medium-high heat. Toss the beef cubes in a little olive oil, salt and pepper and smoked paprika, then thread them onto the skewers. When the pan is hot, add the kebabs and fry for 8-10 minutes, turning occasionally until brown all over, but still slightly pink inside. Remove and set aside.

Sesame Swiss chard: Using the same pan on medium-high heat, add the Swiss chard and toasted sesame seeds and wilt for 30 seconds.

Serve the beef kebabs with the sesame Swiss chard and sweet potato wedges topped with a dollop of lime sour cream.

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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