Recipe: Spiced beef skewers with eggplant salad
How to Make:
- Combine oil, garlic, cumin, coriander, ginger, paprika and cayenne pepper in a medium bowl. Add beef strips and toss until well coated in spice mixture. Thread beef strips evenly among skewers and place in a glass or ceramic dish. Cover with plastic wrap and place in the fridge for 3-4 hours to develop the flavours.
- Preheat a barbecue grill and plate on medium-high. Cook beef skewers on barbecue plate, turning occasionally, for 8-10 minutes or until cooked through. Transfer skewers to a serving platter.
- Meanwhile, to make the eggplant salad, place the eggplant, zucchini and capsicum in a large dish. Drizzle with oil and gently toss to combine. Cook eggplant mixture on barbecue grill for 2-3 minutes each side or until tender. Transfer to a large serving bowl. Add the basil and gently toss to combine.
- Serve the skewers and eggplant salad with tzatziki or yoghurt, if desired.
Time for preparing:
10 min.
Servings:
4
Ingredients:
- 2 tablespoons olive oil
- 2 garlic cloves, crushed
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 2 teaspoons finely grated fresh ginger
- 2 teaspoons smoked paprika
- 1/4 teaspoon cayenne pepper
- 800g beef round steak, cut into thin strips
- Tzatziki dip or Greek-style yoghurt, to serve Eggplant salad
- 8 small (about 680g) Lebanese eggplants, ends trimmed, halved lengthways
- 8 small (about 720g) zucchini, ends trimmed, halved lengthways
- 2 red capsicums, halved, deseeded, cut into thick strips
- 2 tablespoons olive oil
- 1 cup coarsely torn fresh basil
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