| | Chermoula beef kebabs with yoghurt dip
Chermoula beef kebabs with yoghurt dip
Chermoula beef kebabs with yoghurt dip 4.3-5 9
  • Calories: 1446 kj
  • Fat: 21g
  • Carbohydrates: 5g

How to Make:

  1. To make the chermoula, stir the paprika and cumin in a frying pan over a medium heat for about 30 seconds or until aromatic. Transfer to a large glass bowl. Add the remaining ingredients and mix until well combined. Add the diced beef. Stir to coat well. Place in the fridge for 1-2 hours to marinate.
  2. Meanwhile, soak 12 x 20cm bamboo skewers in cold water for 1 hour. Combine the yoghurt, mint, garlic, salt and pepper in a small bowl. Set aside. Cut each lemon quarter crossways into three pieces.
  3. Thread the beef and capsicum alternately onto the skewers. Finish with a piece of lemon.
  4. Heat a barbeque or chargrill pan on high. Cook the kebabs, turning for 4-6 minutes or until cooked through. Squeeze over some extra lemon juice and serve with the yoghurt dip.
Time for preparing:
6 min.


  • 500g Heart Smart diced beef
  • 1 cup (260g) natural yoghurt
  • 2 tablespoons finely chopped fresh mint
  • 1 small garlic clove, crushed
  • Salt & freshly ground pepper
  • 1 lemon, quartered lengthways
  • 1 large red capsicum, deseeded, cut into 3cm pieces
  • Chermoula
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 2 tablespoons finely chopped freshcontinental parsley
  • 2 tablespoons finely chopped fresh coriander
  • 1/4 cup (60ml) fresh lemon juice
  • 1/4 cup (60ml) olive oil
  • Salt & freshly ground pepper