spicy tahini and harissa beef skewers
- 1 tablespoon harissa paste
- 2 teaspoons smoked paprika
- ⅓ cup (90g) tahini
- 2 cloves garlic, crushed
- 1 teaspoon sea salt flakes
- 1 teaspoon cracked black pepper
- 850g beef rump steak, trimmed and cut into 5cm cubes
- 1 tablespoon extra virgin olive oil
- 1 tablespoon dukkah
- 2 cups watercress sprigs
- lemon wedges, to serve
spicy tahini sauce
- 1 cup (280g) natural Greek-style (thick) yoghurt
- ¼ cup (70g) tahini
- 1 tablespoon harissa paste
- 1 teaspoon sea salt flakes
- Place the harissa, paprika, tahini, garlic, salt and pepper in a bowl and mix to combine. Add the beef and toss to coat. Cover and refrigerate for 20 minutes to marinate.
- Preheat a char-grill pan or barbecue to high heat. To make the spicy tahini sauce, place the yoghurt, tahini, harissa and salt in a bowl and stir to combine.
- Thread 2 pieces of beef onto 2 metal skewers. Repeat with the remaining beef. Brush the grill with the oil and cook the beef skewers for 10 minutes, turning, for medium-rare or until cooked to your liking.
- Serve the skewers with the tahini sauce, dukkah, watercress and lemon wedges. Serves 4
Photography: Chris Court
Tags: barbecue,
beef,
char-grilled,
dukkah,
easy weeknights,
fresh and light,
garlic,
harrissa,
light meal,
paprika,
quick fix,
rump steak,
skewers,
spicy,
summer entertaining,
tahini,
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