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Spiced Beef Skewers with Tomato Salad Recipe

Spiced Beef Skewers with Tomato Salad recipe


This recipe is for yummy beef skewers with a mix of spices and a fresh tomato salad. You put beef on sticks and cook them. Then you make a salad with tomatoes, onions, and a special sprinkle. It's fun and tasty!


2 cloves of garlic, minced
1 tsp ground cumin
700 g beef sirloin, cut into 3 cm cubes
1 tbsp balsamic vinegar
2 tsp dried oregano
2 tsp smoked paprika
1/2 tsp cayenne pepper
1 tsp ground coriander
4 large vine tomatoes, sliced
1/2 red onion, thinly sliced
1/2 lemon, zest and juice
2 tbsp dukkah spice mix
A handful of parsley leaves, finely chopped
4 tbsp Greek yogurt
30 g pistachios
20 g hazelnuts
2 tbsp sesame seeds
1 tsp fennel seeds
1/4 tsp chili flakes (optional)
3 tbsp olive oil
Salt and pepper to taste


Prepare the vegetables: slice the tomatoes and red onion, and finely chop the parsley leaves.
Preheat a grill or griddle pan to medium-high heat.
Thread the marinated beef onto eight skewers. Grill for about 15 minutes, turning occasionally, until they are cooked through with a nice char.
In a small bowl, mix the Greek yogurt with a squeeze of lemon juice and a pinch of cayenne pepper to taste. Season with salt and pepper.
On a serving platter, arrange the tomatoes and onion, sprinkle with salt, lemon zest, and drizzle with olive oil. Scatter with 2 tablespoons of dukkah and the chopped parsley, followed by a squeeze of lemon juice.
Serve the beef skewers with the yogurt sauce and the tomato salad on the side.
To make the dukkah, toast the pistachios and hazelnuts in a dry pan until lightly browned. Transfer to a food processor. Toast the sesame seeds, fennel seeds, and chili flakes in the same pan for 1 minute. Add to the food processor and pulse until coarsely ground.
For the marinade, combine 3 tbsp of olive oil, balsamic vinegar, minced garlic, oregano, ground cumin, smoked paprika, cayenne pepper, ground coriander, salt, and pepper in a large bowl.
Add the beef to the bowl and toss to coat with the marinade. Cover and let it marinate in the fridge for at least 1 hour, or overnight for better flavor.

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