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Beef Kebabs with Beetroot Salad

Serves: 2
Prep Time: 20 minutes
Cook Time: 45 minutes

Ingredients

BEETROOT AND ORANGE SALAD

  • 600g (2 large) beetroot, peeled, cut into small cubes
  • 2 tablespoons olive oil
  • 1 orange, peeled, cut into small cubes
  • ½ medium-small red onion, thinly sliced
  • 4 Medjool dates, pits removed, thinly sliced (substitute with 8 dates)
  • ¼ cup parsley, roughly chopped
  • ¼ cup mints leaves, (tear into pieces if large)
  • 2 cups rocket, larger leaves torn
  • 1 tablespoon apple cider vinegar

KEBABS

  • 500g Angus Sirloin Steak, fat removed, cut into cubes
  • Olive oil to drizzle
  • 2 tablespoons ‘The Beef Rub’
  • 2 small zucchini, thickly sliced
  • 1 red onion, cut into chunks about the size of the beef cubes

  • ¼ cup sour cream
  • ¼ cup Greek yoghurt
  • 1 clove garlic, minced
  • 1/3 cup coriander
  • 1 tablespoon parsley
  • 3 tablespoons olive oil
  • Orzo or rice to serve

Method:

Pre-heat the oven to 180°C

Put the beetroot into an oven-proof dish, drizzle with 1 tablespoon of olive oil and mix well to coat all the pieces. Roast for 45 minutes or until soft. Put the orange, dates, herbs and rocket into a salad bowl and set aside while you prepare the kebabs.

Put the cubed beef into a bowl, drizzle with olive oil then sprinkle over The Beef Rub and mix well to coat each piece. Put the zucchini into a bowl and drizzle with olive oil and mix well. Heat a griddle plate or BBQ and grill the zucchini slices for 5 minutes on each side until they begin to char. Remove from the heat and set aside.

To make the kebabs, thread a piece of the beef onto a skewer, followed by a piece of the zucchini then some red onion. Repeat like this again then finish with a cube of beef. Repeat with the remaining 7 skewers. Drizzle the kebabs with a little extra olive oil then cook on your griddle plate or BBQ until golden brown, turning as you go to cook each side. This will take about 10 minutes.

Put the sour cream, Greek yoghurt and garlic into a little bowl and mix well. Put the coriander, parsley and olive oil into the small food processor attachment of a stick blender and blend until smooth then put into a little bowl or dish.

.Arrange the kebabs on top of the orzo on two plates, dollop on the garlic cream and the coriander oil. Next to this, serve the salad.