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Chermoula beef kebabs with yoghurt dip
Chermoula beef kebabs with yoghurt dip
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Prep Time:
110 minutes
Cook Time:
6 minutes
Total Time:
116 minutes
Grill up flavorful spicy kebabs for any occasion, from casual weeknight meals to spring gatherings.
Ingredients:
  • 500g diced beef
  • 260g yoghurt
  • 40.00 ml finely chopped fresh mint
  • 1 small garlic clove, crushed
  • Salt & freshly ground pepper
  • 1 lemon, quartered lengthways
  • 1 large red capsicum, deseeded, cut into 3cm pieces
  • 2.50 gm paprika
  • 2.50 gm ground cumin
  • 40.00 ml finely chopped freshcontinental parsley
  • 40.00 ml finely chopped fresh coriander
  • 60ml lemon juice
  • 60ml olive oil
Instructions:
  • In a frying pan over medium heat, toast the paprika and cumin for about 30 seconds until fragrant. Transfer to a large glass bowl. Add the rest of the ingredients and mix thoroughly. Coat the diced beef in the mixture, then refrigerate for 1-2 hours to marinate.
  • Soak 12 x 20cm bamboo skewers in cold water for 1 hour. Mix yoghurt, mint, garlic, salt, and pepper in a small bowl. Cut each lemon quarter crossways into three pieces. Enjoy the process!
  • Skewer the beef and capsicum in a visually appealing pattern, and top each skewer with a slice of lemon for a burst of citrus flavor.
  • Preheat a barbeque or chargrill pan on high heat. Grill the kebabs, turning occasionally, for 4-6 minutes until fully cooked. Drizzle with additional lemon juice and serve with the creamy yoghurt dip.

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