harissa beef skewers with tahini slaw

  • ½ cup (140g) plain (Greek-style) yoghurt
  • 2 tablespoons tahini 
  • ¼ cup (60ml) lemon juice 
  • sea salt and cracked black pepper 
  • 700g white cabbage, thinly sliced 
  • 3 green onions (scallions), shredded 
  • 1 cup dill sprigs, chopped 
  • ⅓ cup (55g) sultanas 
  • ⅓ cup (50g) pine nuts, toasted 
  • 1 tablespoon harissa paste 
  • 2 tablespoons extra virgin olive oil 
  • 850g beef rump, trimmed and cut into 1cm-thick slices 
  • lemon wedges, to serve
  1. Place the yoghurt, tahini, lemon juice, salt and pepper in a large bowl and stir to combine. Add the cabbage, onion, dill, sultanas and pine nuts and toss to combine. Set aside.
  2. Preheat a char-grill pan or barbecue  over medium heat. Place the harissa, oil, salt and pepper in a small bowl and mix to combine. Thread the meat onto 16 metal skewers and brush with the harissa mixture.
  3. Cook, in batches, for 2–3 minutes each side for medium, or until cooked to your liking. Serve the skewers with the slaw. Serves 4.

 

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Tags: beef, harissa, skewers,

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