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Cumin-Spiced Beef Skewers With Tahini Cauliflower

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Cumin-Spiced Beef Skewers With Tahini Cauliflower

·         Serves4

·         Prep 20 minutes 

·         Cook 30 minutes

Ingredient

·         2 garlic cloves, crushed

·         ¼ cup lemon juice

·         1 tablespoon ground cumin

·         ¼ cup olive oil

·         2 tablespoons chopped fresh flat-leaf parsley leaves

·         800g beef rump steak, trimmed, cut into 2cm pieces

·         Lebanese bread and diced tomato, to serve

·         ¼ cup fresh coriander leaves

Tahini Cauliflower

·         ¼ cup olive oil

·         1 teaspoon ground cumin

·         1 teaspoon sea salt

·         1 head cauliflower, cut into small fl orets

·         ¹⁄³ cup tahini

·         ¼ cup lemon juice

·         ¼ cup boiling water

 Recipe

1.    Combine garlic, lemon juice, cumin, olive oil and parsley in a large glass or ceramic bowl. Season with salt and pepper. Add beef. Toss to coat. Thread beef evenly onto 8 metal skewers. Cover. Marinate in the fridge for 20 minutes.

2.    Meanwhile, make Tahini cauliflower Preheat oven to 220˚C/200˚C fan-forced. Line a baking tray with baking paper. Place oil, cumin and salt in a large bowl. Stir well to combine. Add cauliflower. Toss well to coat. Place cauliflower, in a single layer, on prepared tray. Bake for 25 minutes or until golden and tender.

3.    Meanwhile, heat a large non-stick frying pan over medium-high heat. Cook skewers, turning, for 4 minutes for medium or until browned and cooked to your liking.

4.    Combine tahini, lemon juice and boiling water in a heatproof bowl. Stir until smooth. Transfer cauliflower to a serving dish. Drizzle with tahini dressing. Serve skewers with cauliflower, Lebanese bread and diced tomato, sprinkled with coriander.

·         Nutrition: (per serve) 3909kJ; 52.2g fat; 8.9g sat fat; 55.6g protein; 55.2g carbs; 8g fibre; 115mg chol; 1100mg sodium.

Cumin-Spiced Beef Skewers With Tahini Cauliflower

Cumin-Spiced Beef Skewers With Tahini Cauliflower

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