Cumin-Spiced Beef Skewers With Tahini Cauliflower
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Serves4
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Prep 20 minutes
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Cook 30 minutes
Ingredient
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2 garlic cloves, crushed
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¼ cup lemon juice
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1 tablespoon ground cumin
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¼ cup olive oil
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2 tablespoons chopped fresh flat-leaf parsley leaves
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800g beef rump steak, trimmed, cut into 2cm pieces
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Lebanese bread and diced tomato, to serve
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¼ cup fresh coriander leaves
Tahini Cauliflower
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¼ cup olive oil
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1 teaspoon ground cumin
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1 teaspoon sea salt
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1 head cauliflower, cut into small fl orets
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¹⁄³ cup tahini
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¼ cup lemon juice
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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.
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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
