Recipe

Kebabs & Ruby Salad

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Kebabs & Ruby Salad

Juicy beef kebabs, served with a crunchy salad. Topped with toasted mixed seeds.




Ingredients to serve 2

  • 300g x thick flank cubes
  • 4 x skewers
  • ½ tsp x chilli flakes (optional)
  • ½ tsp x mixed herbs
  • ¼ x red onion – peel & slice
  • ½ x cucumber
  • 50g x baby spinach
  • 3 x radishes – slice thinly
  • 3 tbsp x Seed Mix
  • 5g x mint – tear leaves
  • ½ tbsp x white wine vinegar
  • ½ tbsp x Dijon mustard
  • 1½ tbsp x olive oil (from your pantry – for the dressing)
  • olive oil (from your pantry)
  • salt & black pepper (from your pantry)

Ingredients to serve 4

  • 600g x thick flank cubes
  • 8 x skewers
  • 1 tsp x chilli flakes (optional)
  • 1 tsp x mixed herbs
  • ½ x red onion – peel & slice
  • 1 x cucumber
  • 100g x baby spinach
  • 6 x radishes – slice thinly
  • 6 tbsp x Seed Mix
  • 10g x mint – tear leaves
  • 1 tbsp x white wine vinegar
  • 1 tbsp x Dijon mustard
  • 3 tbsp x olive oil (from your pantry – for the dressing)
  • olive oil (from your pantry)
  • salt & black pepper (from your pantry)

Method

Step 1

Preparation: Prepare all ingredients as indicated above.

Step 2

Seed Mix: Place a small pan on high heat and dry toast the Seed Mix until lightly browned – about a minute. Toss often to make sure they don’t burn. Remove from stove and set aside.

Step 3

Cucumber: Using a potato peeler, slice the flesh of the cucumber lengthways into ribbons. Discard the seeds.

Step 4

Dressing: Mix together the white wine vinegar and Dijon mustard. Slowly whisk in the olive oil (see quantity above) and season with salt and pepper to taste.

Step 5

Salad: Mix together the radishes, mint, baby spinach, cucumber ribbons and red onion slices. Mix in the dressing.

Step 6

Beef kebabs: If the beef cubes are too large, cut them into 2cm cubes. Place them in a large bowl and season generously with salt and pepper. Add the chilli flakes (optional) and mixed herbs, drizzle with a little olive oil and mix well. Slide the cubes onto the skewers (about 3-4 per skewer). Place a large frying pan on a medium-high heat. Place the kebabs in the pan (if your pan is too small, do this in batches) and cook for 5-6 minutes until golden and cooked but still slightly pink in the centre. Use the skewers to turn the kebabs on all sides to make sure they’re evenly cooked.

Step 7

Serve the kebabs with the salad on the side, topped with the Seed Mix.