Easy Beef Kebab Recipe | Perfect Weeknight Dinner!

Scotch Fillet Kebabs with Garlic sauce, Shirazi Salad & Flatbread

Ingredients:

6-7 metal skewers
3 scotch fillets cut into 1-1.5 inch cubes
1 tsp paprika
1 tsp cumin
1 tsp coriander powder
¼ tsp cinnamon
½ tsp turmeric powder
½ tsp ground black pepper
1 tsp salt
1 tbsp olive oil
Juice from ½ lemon

Flatbread

200g luke warm water (20-25c)
300 “00” flour or plain flour
10g yeast
1 tsp honey
1 tsp salt

Shirazi Salad

2 lebanese cucumbers diced
2 roma tomatoes diced (optionally remove seeds)
½ red onion
6 mint leaves
10-15g Chopped parsley
1 lemon
1 bulb of garlic

Optional Toppings
Pickled red onions
Chopped parsley

Method:

Slice the scotch fillet into 1–1.5-inch cubes and place in a bowl. Add paprika, cumin, coriander, cinnamon, turmeric, black pepper, salt, olive oil, and lemon juice. Toss to coat, then thread the steak onto skewers. Cover and refrigerate until ready to cook.

Preheat the BBQ/grill. Slice the top off the garlic bulb, drizzle with olive oil, sprinkle with salt and pepper, wrap in foil, and roast for 20–30 minutes until soft. Slice the lemon in half and grill flesh side down for 2–3 minutes until caramelized.

Mix lukewarm water and yeast in a bowl, let sit for 5 minutes, then add honey, salt, and flour. Knead into a smooth dough, let rise for 30 minutes, and divide into portions. Roll out and grill flatbreads for 1–2 minutes per side until puffed and charred.

Dice cucumbers, tomatoes, and onion. Chop parsley and mint, mix into the salad, and squeeze the charred lemon over the top. Drizzle with olive oil, season with salt and pepper, and mix well.

Squeeze the roasted garlic into a bowl, mash until smooth, and mix with Greek yoghurt, lemon juice, salt, and pepper.

Grill the skewers for 2–3 minutes per side until charred and cooked through.

Serve the kebabs with flatbreads, Shirazi salad, and yoghurt sauce.

Enjoy!

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