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Cypriot-style beef and haloumi kebabs
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Prep Time:
25 minutes
Cook Time:
45 minutes
Total Time:
70 minutes
Grill Cypriot beef and haloumi kebabs for a charred perfection. Pair with refreshing brown rice and orange salad.
Ingredients:
  • 800g beef rump, trimmed
  • 250g haloumi
  • 3 capsicums (yellow, red or green)
  • 12 button mushrooms
  • Olive oil, for brushing
  • 66.00 gm brown rice
  • 125.00 ml canned lentils, rinsed and drained
  • 2 stalks celery, sliced
  • 2 oranges
  • 18.20 gm extra virgin olive oil
  • 20.00 ml red wine vinegar
  • 62.50 ml raisins
  • 250.00 ml fresh mint leaves
Instructions:
  • Create delicious beef skewers by cutting beef, haloumi, and capsicum into 3 cm pieces. Thread them onto skewers along with mushrooms. Remember to save 1 cup of finely diced capsicum for the salad. Lightly brush the skewers with oil and set them aside.
  • In a small saucepan, combine brown rice with 4 cups of water. Bring to a boil, then simmer for 25 minutes. Drain and transfer to a bowl.
  • Zest and juice one orange into a bowl. Add oil, salt, pepper, and half of the finely chopped mint leaves. Whisk together to make the dressing. Pour half of it over the rice and lentils along with the vinegar. Keep the other half for brushing the skewers. Add capsicum, celery, raisins, and the remaining mint leaves to the rice mixture. Segment the remaining orange into the bowl and toss everything together.
  • Preheat BBQ grill. Grill skewers until golden and cooked to your liking, around 15 minutes for medium. Brush with reserved dressing while cooking. Serve with rice and lentil salad.

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