Name: Bourbon beef kebabs with carrot pesto yoghurt
Prep time: 140 min
Cook time: 40 min
Total time: 180 min
Yield: 1
Ingredients: 125.00 ml bourbon; 110.55 gm golden syrup; 40.00 ml chopped fresh thyme leaves; 2 garlic cloves, crushed; 1.5kg piece thick beef rump steak, trimmed, cut into 4cm pieces; 1 tsp cracked black pepper; 2.40 gm sea salt flakes; 6 small carrots, roughly chopped; 2.50 gm smoked paprika; 113.75 gm extra virgin olive oil; 40.00 ml chopped fresh coriander; 62.50 ml pecans; 2 garlic cloves, peeled, quartered; 500.00 ml plain Greek-style yoghurt; 150g sugar snap peas, trimmed; 100g snow peas, trimmed; 250.00 ml frozen peas; 125.00 ml fresh mint leaves, torn; 1 eschalot, thinly sliced into rounds; 200g fetta, crumbled; 82.50 ml snow pea tendrils (optional); 84.98 gm French dressing

Bourbon beef kebabs with carrot pesto yoghurt

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Prep Time:
140 minutes

Cook Time:
40 minutes

Total Time:
180 minutes

Gather loved ones for these delicious barbecue beef skewers with carrot pesto yogurt and a vibrant pea salad.

Ingredients:

125.00 ml bourbon
110.55 gm golden syrup
40.00 ml chopped fresh thyme leaves
1.5kg piece thick beef rump steak, trimmed, cut into 4cm pieces
1 tsp cracked black pepper
2.40 gm sea salt flakes
6 small carrots, roughly chopped
2.50 gm smoked paprika
113.75 gm extra virgin olive oil
40.00 ml chopped fresh coriander
62.50 ml pecans
2 garlic cloves, peeled, quartered
500.00 ml plain Greek-style yoghurt
150g sugar snap peas, trimmed
100g snow peas, trimmed
250.00 ml frozen peas
125.00 ml fresh mint leaves, torn
1 eschalot, thinly sliced into rounds
200g fetta, crumbled
82.50 ml snow pea tendrils (optional)
84.98 gm French dressing

Instructions:

Preheat your oven to 200C/180C fan-forced for perfect baking results.
In a bowl, mix together bourbon, golden syrup, thyme, and garlic. Add the beef and toss until coated. Cover and refrigerate for 2 hours, if possible.
Prepare the Carrot Pesto Yoghurt: Combine carrot, paprika, and 1 tablespoon oil in a roasting pan. Season with salt and pepper, then toss everything together. Roast for 25 to 30 minutes until golden and nearly tender. Allow to cool for 10 minutes. In a food processor, pulse the roasted ingredients along with coriander, pecans, and garlic until finely chopped. Pour in the rest of the oil and blend until smooth. Transfer the mixture to a large bowl and fold in the yoghurt to make the pesto. Refrigerate until ready to use.
Preheat a barbecue grill or chargrill pan over medium-high heat. Skewer beef and season with cracked pepper and sea salt. Grill for 6 to 8 minutes until browned and cooked as desired. Rest on a plate covered for 5 minutes before serving.
Prepare the Mixed Pea Salad by blanching the peas in boiling salted water for 2 minutes until bright green and tender. Drain and rinse them under cold water, then place in a bowl. Add mint, eschalot, fetta, snow pea tendrils (if desired), and dressing. Mix well before serving with the skewers and carrot pesto yogurt.

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