Middle Eastern BBQ beef and tahini slaw
Spiced and grilled meat skewers are a signature of Middle Eastern cooking. To create this dish we pair ras el hanot (a classic Middle Eastern meat rub) with barbecued pieces of premium rump steak and a deliciously healthy tahini slaw.
20 Minutes. Serves 2.
400g premium rump steak
6 bamboo skewers
1 tablespoon ras el hanot
2 tablespoons tahini
70g natural Greek yoghurt
300g green cabbage
2 sprigs parsley
2 stalks celery
1 tablespoon sultanas
1 tablespoon slivered almonds
- Cut steak into 2cm cubes. Place in a bowl with spice mix, a drizzle of olive oil, salt and pepper. Set aside to marinate. Soak skewers in water.
Thinly slice the cabbage and celery (use a mandolin if you have one) and finely chop the parsley. Combine in a bowl with sultanas and slivered almonds.
- Whisk yoghurt, tahini, juice of the lemon, a splash of water, salt and pepper together. Mix dressing through slaw just before serving.
- Thread pieces of steak onto skewers. Brush over any remaining marinade. Heat a BBQ or frying pan to a medium to high heat. Cook skewers for 2 – 3 minutes on each side for medium. Remove from heat and set aside to rest.
- Divide slaw onto plates and top with skewers.
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