Beef Kebabs With Tabouli
Friday November 23, 2012
1kg beef rump steak, cut into 2.5cm cubes
2 large red onions, cut into 2.4cm dice
Marinade 100ml extra virgin olive oil
2 lemons, juiced and rind grated
2tsp crushed fresh garlic
1 1/2 tbsp Luke Mangan Moroccan spice
2tsp dried oregano leaves
1tsp chopped mint
Freshly ground black pepper and salt flakes
Tabouli 1 cup water
1 cup fine cracked wheat
1 cup minced fresh parsley leaves
1 cup minced fresh mint leaves
1/2 cup finely chopped yellow onion
3 ripe tomatoes, diced
1 cucumber, seeded and diced
5tbsp olive oil
3tbsp lemon juice, or to taste
2tsp sea salt
Serve With Plain yoghurt
Lemon or lime wedges, to garnish
For the Tabouli In a large mixing bowl, pour the water over the cracked wheat.
Cover and allow to stand for about 20 minutes until wheat is tender and water has absorbed.
Add the chopped herbs and vegetables and toss with the cracked wheat.
Combine the oil, lemon juicE and salt in a separate bowl.
Add to wheat mixture and mix through well to combine, chill.
For the Kebabs Combine the steak and all of the marinade ingredients together in a large bowl.
Marinate in the refrigerator for at least 3 hours, but no longer than 12 hours.
If using bamboo skewers, soak them in water for a few hours before using so they don't burn.
Preheat the barbecue to high.
Layer each skewer by spearing 1 beef cube followed by 1 piece of onion, and repeat 3-4 times. Season the kebabs to taste.
Barbecue the kebabs, turning them occasionally and cook until desired, ensuring not to overcook as meat will dry out.
To Serve Serve with lemon wedges, tabouli salad, yoghurt, pita bread and coriander.