Medium Difficulty
35 Min Preparation Time
Preparation
Step: 1 / 9

Cut the beef into 0.8 inch cubes.

Step: 2 / 9

Mix the meat cubes with 1 tbsp olive oil, the cumin and pepper, then marinate in the fridge for 1 hour.

Step: 3 / 9

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.

Step: 4 / 9

Wash and deseed the peppers, then cut into 0.8 inch pieces. Peel and finely dice the garlic and shallots. Wash and halve the tomatoes.

Step: 5 / 9

Thread the meat cubes onto 4 wooden skewers.

Step: 6 / 9

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.

Step: 7 / 9

Pour in the broth, add the tomatoes, and season with salt and pepper. Bake in a preheated oven at 400°F (350°F fan, gas 6) for 10 minutes.

Step: 8 / 9

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.

Step: 9 / 9

Add the skewers to the peppers, and bake for another 7 minutes. Serve with the mint yogurt.

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