Recipe

Solo: Banting Beef Kebab

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Solo: Banting Beef Kebab

Beef kebabs served with roasted, charred cauliflower and tomato salad. Topped with lemon, dill and garlic yoghurt sauce.




Ingredients to serve 1

  • 150g x cubed beef flank
  • 2 x bamboo skewers
  • 1 x tomato – dice (½ cm)
  • ¼ x cauliflower – cut into small florets
  • ½ x onion – peel, cut into small wedges
  • 30ml x yoghurt
  • 3g x dill – remove stalks, chop finely
  • 3g x mint – pick off leaves, chop finely
  • ¼ x lemon
  • ⅛ clove x garlic – peel, grate & chop finely
  • olive oil (from your pantry)
  • salt & black pepper (from your pantry)
  • tin foil (from your pantry)

Method

Step 1

Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above.

Step 2

Lemon: Using the fine side of a box grater, grate the peel of the lemon to create lemon zest, then cut in half and juice.

Step 3

Cauliflower: Line a baking tray with tin foil. Place the cauliflower florets and onion on the tray in a single layer. Drizzle with olive oil and season with salt and pepper. Roast for 20 minutes until golden and cooked. Note: you want it to be slightly charred.

Step 4

Kebabs: Toss the cubed beef flank in a little olive oil, salt and pepper. Thread onto bamboo skewers. Place a large griddle or frying pan on medium-high heat. Add a little splash of olive oil to the pan. When hot, add the kebabs and pan fry for 8-10 minutes, turning occasionally, until brown all over and still slightly pink inside. Remove from pan and set aside.

Step 5

Yoghurt sauce: In a small bowl, mix together the yogurt, mint, garlic, HALF the lemon juice, HALF the lemon zest and HALF the dill. Season with salt and pepper to taste.

Step 6

Tomato salad: In a salad bowl, mix together the tomato, HALF the lemon juice, HALF the lemon zest and HALF the dill. Drizzle with olive oil and season with salt and pepper to taste.

Step 7

Serve the kebabs on a plate with a serving of roasted cauliflower and tomato salad on the side. Top with a dollop of yoghurt sauce.