Preparation
Cut the beef into 2cm cubes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000608/000608_step_1_M.jpg)
Mix the meat cubes with 1 tbsp olive oil, the cumin and pepper, then marinate in the fridge for 1 hour.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000608/000608_step_2_M.jpg)
Meanwhile wash the mint, shake dry and chop the leaves. Squeeze 2 tsp juice from the lemon, and mix with the yogurt, mineral water, mint, salt and pepper.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000608/000608_step_3_M.jpg)
Wash and deseed the peppers, then cut into 2cm pieces. Peel and finely dice the garlic and shallots. Wash and halve the tomatoes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000608/000608_step_4_M.jpg)
Thread the meat cubes onto 4 wooden skewers.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000608/000608_step_5_M.jpg)
Heat 1 tbsp oil in a pan. Fry the onions and garlic for 4 minutes over a low heat. Add the peppers and cook for a further 2 minutes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000608/000608_step_6_M.jpg)
Pour in the broth, add the tomatoes, and season with salt and pepper. Bake in a preheated oven at 200°C (180°C fan, gas 6) for 10 minutes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000608/000608_step_7_M.jpg)
Meanwhile, heat the remaining oil in a griddle pan. Season the kebabs with salt, and griddle for 1 minute on each side. Remove from the pan.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000608/000608_step_8_M.jpg)
Add the skewers to the peppers, and bake for another 7 minutes. Serve with the mint yogurt.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000608/000608_step_9_M.jpg)