Food & Drink

Beef skewers with cucumber and shallot yoghurt

INGREDIENTS

  • 2kg beef flank steaks (substitute any good cut of beef suitable to barbecue), trimmed, cut into 5cm pieces
  • 1 tbs smoked paprika
  • 1 tbs toasted coriander seeds & toasted cumin seeds, crushed
  • 1 tbs brown sugar
  • 5 garlic cloves, crushed
  • Zest and juice of 2 limes, plus extra wedges to serve
  • 3/4 cup (180ml) extra virgin olive oil
  • Baby coriander, to serve

CUCUMBER AND SHALLOT YOGHURT

  • 1 Lebanese cucumber, seeds removed, finely chopped
  • 2 long green shallots, thinly sliced
  • 1/4 bunch dill, finely chopped, plus extra sprigs to serve
  • 1 cup (280g) Greek yoghurt

METHOD

  1. Thread the steak pieces evenly onto the skewers and place in a large deep rectangular tray. To make the marinade, place the remaining ingredients, except baby coriander, in a bowl, season to taste and whisk to combine. Pour marinade over skewers, season to taste and turn to coat all over. Cover with plastic wrap and refrigerate overnight. 
  2. Meanwhile, for the cucumber and shallot yoghurt, place all ingredients in a bowl, season to taste and stir to combine. Set aside until ready to use
  3. Preheat a lightly greased chargrill or barbecue to high. In batches, grill skewers, turning frequently, for 5-6 minutes or until charred and cooked to your liking. Rest for 5 minutes before serving. Place skewers on a large platter and scatter with baby coriander. Place cucumber and shallot yoghurt in a small bowl and serve with beef skewers.
Recipe via Delicious