Persian beef skewers with chopped tomato and mint salad
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Time to make:
25 mins, plus 1 hr marinating
$4.30 per serve
(at time of publication)
Full ingredients list:
1/4 cup reduced-fat natural yoghurt
1/2 teaspoon turmeric
1/2 teaspoon sumac, plus extra to sprinkle
1 garlic clove, crushed
2 tablespoons lemon juice
500g rump steak, trimmed, cut into cubes
8 short bamboo skewers
2 medium red capsicums, seeded, cut into 2cm pieces
4 large Roma tomatoes, chopped
1 continental cucumber, trimmed, chopped
400g can cannellini beans, rinsed, drained
1/2 cup mint leaves, roughly chopped
lemon wedges, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1Combine yoghurt, turmeric, sumac, garlic and half of the lemon juice in a shallow glass or ceramic dish; add rump steak and stir to coat. Cover and set aside to marinate in the fridge for at least 1 hour. Soak skewers in cold water for 20 minutes.
Step 2Drain steak of excess marinade. Thread steak and red capsicum alternately on prepared skewers. Preheat a barbecue hotplate or grill pan to medium-high heat. Spray skewers with oil and grill for 5–6 minutes, turning, or until golden and cooked to your liking.
Step 3Meanwhile, combine chopped tomatoes, cucumber, cannellini beans, chopped mint leaves and the remaining lemon juice in a large salad bowl. Season with cracked black pepper.
Step 4Sprinkle beef skewers with the extra sumac and serve with salad and lemon wedges.
You can replace beef with diced lamb, chicken or firm, white fish if you prefer.
About this recipe
First published: January 2016