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Beef skewers with pesto flatbreads recipe
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Simple beef skewers with pesto flatbreads - a quick and delicious meal for busy days.
Ingredients:
  • 1kg No Added Hormones Australian Beef Blade Steak, cut into 3cm pieces
  • 190g Leggo’s Basil Pesto
  • 1 red capsicum, seeded, halved
  • 2 zucchini, thickly sliced diagonally
  • 1 red onion, cut into wedges
  • 255g self-raising flour
  • 420g yoghurt
  • 40g baby spinach leaves
  • 18.20 gm olive oil
Instructions:
  • Skewer the beef evenly onto 12 metal or soaked bamboo skewers and generously brush with ¼ cup (65g) of the flavorful pesto.
  • Preheat the barbecue grill or chargrill to high heat. Grill the capsicum with the skin-side down for about 5 minutes or until it is tender. Place the grilled capsicum in a bowl and cover it with plastic wrap. Let it sit for 5 minutes to cool.
  • Grill the zucchini and onion until tender, then transfer to a bowl.
  • Rip the capsicum into strips and mix it into the zucchini. Give it a toss to blend everything together.
  • Combine the flour and 1 cup (280g) of yoghurt in a large bowl using your hands until dough forms. Transfer the dough onto a floured surface and gently knead until smooth. Incorporate 2 tablespoons of the leftover pesto into the dough and continue to knead until well mixed. Divide the dough into 4 portions and roll each portion into a 5mm-thick oval on a lightly floured surface. Grill each oval for 2 minutes on each side or until fully cooked. Place on a plate to serve.
  • Grill skewers, turning occasionally, until desired doneness, about 5 minutes.
  • In a bowl, mix the leftover yogurt with 1 tablespoon of the remaining pesto. Spread this mixture over the flatbreads. Arrange the vegetables, spinach, and skewers on top. Combine the oil with the remaining pesto, then drizzle over the skewers. Season to taste.

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