Name: Beef and mushroom kebabs with buckwheat salad recipe
Prep time: 30 min
Cook time: 55 min
Total time: 85 min
Yield: 1
Cuisine: mediterranean
Ingredients: 20.00 ml finely chopped fresh rosemary; 56.88 gm extra virgin olive oil; 82.50 ml balsamic vinegar; 3 garlic cloves, crushed; 450g beef rump steak, trimmed, cut into 2cm pieces; 250g cup mushrooms, halved; 1 bunch baby beetroot, trimmed; 250.00 ml buckwheat, rinsed; 255.00 gm salt reduced chicken style liquid stock; 131.25 gm orange juice; 250.00 ml fresh flat-leaf parsley leaves; 1/2 small red onion, thinly sliced; 40.00 ml roughly chopped dry roasted hazelnuts; 50g reduced-fat fetta, crumbled

Beef and mushroom kebabs with buckwheat salad recipe

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Prep Time:
30 minutes

Cook Time:
55 minutes

Total Time:
85 minutes

Impress guests with flavorful beef and mushroom kebabs paired with a tasty buckwheat salad. Perfect for any gathering!

Ingredients:

20.00 ml finely chopped fresh rosemary
56.88 gm extra virgin olive oil
82.50 ml balsamic vinegar
3 garlic cloves, crushed
450g beef rump steak, trimmed, cut into 2cm pieces
250g cup mushrooms, halved
1 bunch baby beetroot, trimmed
250.00 ml buckwheat, rinsed
255.00 gm salt reduced chicken style liquid stock
131.25 gm orange juice
250.00 ml fresh flat-leaf parsley leaves
1/2 small red onion, thinly sliced
40.00 ml roughly chopped dry roasted hazelnuts
50g reduced-fat fetta, crumbled

Instructions:

Preheat your oven to 200C/180C fan-forced. In a large glass or ceramic bowl, mix together rosemary, 2 tablespoons of oil, 2 tablespoons of vinegar, and 2/3 of the garlic. Add beef and mushrooms and chill in the refrigerator for 1 hour.
After washing and drying the beetroot, wrap each in foil, place on a baking tray, and roast for 40 minutes or until tender. Let them cool a bit, then peel wearing disposable gloves. Cut into wedges and transfer to a bowl. Combine with 1 tablespoon of vinegar and remaining garlic, season, and toss to coat.
Heat a large saucepan over medium-high heat. Add buckwheat and cook, stirring, for 1 minute. Pour in the stock and juice, stirring to combine. Bring the mixture to a boil, then reduce heat to medium and simmer covered for 15 to 20 minutes until the buckwheat is tender and liquid is absorbed. Remove from heat, let it stand for 5 minutes, then fluff the mixture with a fork and transfer to a large bowl.
Skewer beef and mushrooms. Preheat barbecue grill to medium-high heat. Grill 2 minutes on each side for medium doneness or to your preference.
Combine parsley, onion, hazelnuts, and feta with buckwheat, season, and toss gently. Arrange buckwheat salad, beetroot, and skewers on a serving platter. Whisk remaining oil and vinegar in a small bowl, then drizzle over the buckwheat mixture. Serve and enjoy!

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