Recipe

Kebabs & Beetroot Salad

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Kebabs & Beetroot Salad

Beef kebabs served with a beetroot salad and roasted baby potatoes on the side.




Ingredients to serve 2

  • 300g x baby potatoes
  • 250g x beef cubes
  • 1 tsp x Dry Rub
  • 4 x skewers
  • ½ x lemon
  • ½ x beetroot – peel & grate coarsely
  • 1 x carrots – peel & grate coarsely
  • 5g x dill – remove stalks & chop finely
  • ½ x apple – slice thinly & discard the core
  • ½ tbsp x lemon juice (for the vinaigrette)
  • ½ sachet x honey
  • ½ tsp x wholegrain mustard
  • 1½ tbsp x olive oil (from your pantry – for the vinaigrette)
  • olive oil (from your pantry)
  • salt & black pepper (from your pantry)

Ingredients to serve 4

  • 600g x baby potatoes
  • 500g x beef cubes
  • 2 tsp x Dry Rub
  • 8 x skewers
  • 1 x lemon
  • 1 x beetroot – peel & grate coarsely
  • 2 x carrots – peel & grate coarsely
  • 10g x dill – remove stalks & chop finely
  • 1 x apple – slice thinly & discard the core
  • 1 tbsp x lemon juice (for the vinaigrette)
  • 1 sachet x honey
  • 1 tsp x wholegrain mustard
  • 3 tbsp x olive oil (from your pantry – for the vinaigrette)
  • olive oil (from your pantry)
  • salt & black pepper (from your pantry)

Method

Step 1

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

Step 2

Potatoes: Pour enough olive oil into an oven dish to cover the base. Place it in the oven and wait for the oil to heat up – about 5-10 minutes. Place a large saucepan on medium-high heat and add the boiling water with some salt. Add the baby potatoes and boil for 10 minutes until nearly soft. Drain. Using a sharp knife, cut ½ cm slits into the tops of the potatoes, taking care not to slice all the way through. Remove the baking tray with the olive oil from the oven, and add the potatoes with some salt. Make sure all the slits are on top of the potatoes, before placing the dish back into the oven. After 15 minutes of cooking, remove from the oven and mix them around. Place them back in the oven and cook for another 5 minutes until golden and crispy on the outside and fluffy on the inside.

Step 3

Kebabs: Toss the beef cubes in a little olive oil and the Dry Rub. Thread onto skewers (2-3 cubes per skewer). 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. Keep warm.

Step 4

Lemon: Using the fine side of a box grater, grate the peel of the lemon to create zest. Then cut the lemon in half and juice into a bowl. Set some of the lemon juice aside for the vinaigrette (see quantity above for the vinaigrette) and use the rest for the apple slices (see next instruction).

Step 5

Salad: Mix together the beetroot, carrots and dill. Slice the apple thinly and dip the slices into the lemon juice. Mix the slices in with the rest of the salad.

Step 6

Vinaigrette: Mix together the lemon juice (see quantity above for the vinaigrette), honey, Dijon mustard and whisk in the olive oil (see quantity above for the vinaigrette). Season with salt, pepper and the lemon zest. Add the vinaigrette to the salad and mix through.

Step 7

Serve the kebabs with the salad and the baby potatoes on the side.



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