indian-spiced beef skewers with celery slaw

  • 800g beef eye fillet, cut into 2cm pieces
  • 1 clove garlic, crushed
  • 1 tablespoon finely grated ginger
  • 2 teaspoons garam masala
  • ½ teaspoon sea salt flakes
  • 1 tablespoon extra virgin olive oil
  • 1 lemon, halved
  • 4 flatbreads
  • natural Greek-style (thick) yoghurt,
    to serve

celery slaw

  • 2 tablespoons lemon juice
  • 1 tablespoon flaxseed oil
  • 1 teaspoon honey
  • 4 stalks celery, thinly sliced
  • 2 Lebanese cucumbers, thinly sliced
  • 1 cup coriander (cilantro) leaves
  • 1 tablespoon linseeds (flaxseeds)
  1. Preheat a char-grill pan over high heat. Place the beef, garlic, ginger, garam masala and salt in a bowl and mix to coat. Set aside for 10 minutes to marinate.
  2. Meanwhile, to make the celery slaw, place the lemon juice, oil and honey in a large bowl and stir to combine. Add the celery, cucumber, coriander, linseeds and salt, and toss to combine.
  3. Thread the beef onto 8 metal skewers. Brush the char-grill pan with oil and cook the skewers, turning, for 6 minutes or until cooked to your liking. Set aside and keep warm. Cook the lemon, cut-side down, for 2 minutes or until charred. Place the flatbreads on the grill to warm through slightly. Serve the skewers with the flatbreads, yoghurt, slaw and grilled lemon. Serves 4.
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