Recipe

Beef Kebabs

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Juicy beef cubes on skewers served with Swiss chard and sweetcorn salad.

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serves 2

¾ cup
¼
½ clove
½ tsp
2 tbsp
1
300g
1 tsp
4
75g
5g
2

serves 4

1½ cups
½
1 clove
1 tsp
4 tbsp
2
600g
2 tsp
8
150g
10g
4

ingredients

pearl barley
lemon
garlic – peel, grate finely & chop
mustard powder
olive oil (from your pantry, for the dressing)
sweetcorn cobs – remove husks & cut off kernels
beef cubes
chilli flakes (optional)
skewers
Swiss chard
fresh coriander – pick off leaves & chop finely
spring onions – slice thinly at an angle
butter (from your pantry)
olive oil (from your pantry)
salt & pepper (from your pantry)
paper towels (from your pantry)

Ingredients to serve 2

¾ cup x pearl barley
¼ x lemon
½ clove x garlic – peel, grate finely & chop
½ tsp x mustard powder
2 tbsp x olive oil (from your pantry, for the dressing)
1 x sweetcorn cobs – remove husks & cut off kernels
300g x beef cubes
1 tsp x chilli flakes (optional)
4 x skewers
75g x Swiss chard
5g x fresh coriander – pick off leaves & chop finely
2 x spring onions – slice thinly at an angle
butter (from your pantry)
olive oil (from your pantry)
salt & pepper (from your pantry)
paper towels (from your pantry)

Ingredients to serve 4

1½ cups x pearl barley
½ x lemon
1 clove x garlic – peel, grate finely & chop
1 tsp x mustard powder
4 tbsp x olive oil (from your pantry, for the dressing)
2 x sweetcorn cobs – remove husks & cut off kernels
600g x beef cubes
2 tsp x chilli flakes (optional)
8 x skewers
150g x Swiss chard
10g x fresh coriander – pick off leaves & chop finely
4 x spring onions – slice thinly at an angle
butter (from your pantry)
olive oil (from your pantry)
salt & pepper (from your pantry)
paper towels (from your pantry)

Method

Step 1

Barley: Boil the kettle. Place large pot on a medium-high heat, add the barley and pour in the boiling water (enough to cover by 5cm – DO NOT ADD SALT). Lower the heat and simmer (gently boil) for 30-35 minutes until cooked, but with a slight bite. Drain, rinse with cold water and set aside.

Step 2

Preparation: Prepare all ingredients as indicated above.

Step 3

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. Set aside.

Step 4

Dressing: Mix together the garlic, mustard powder, lemon juice and olive oil (see quantity above for the dressing) and season with salt and pepper.

Step 5

Sweetcorn kernels: Place a large pan on medium-high heat and add a knob of butter. When the butter has melted add the kernels and cook with a little salt until slightly browned and cooked – 3 minutes. Remove from the pan and set aside.

Step 6

Kebabs: Toss the beef cubes in a little olive oil, salt, pepper and the chilli flakes (optional). Thread onto the skewers (about 2-3 cubes per skewer). Wipe the pan you used for the sweetcorn kernels with paper towels and place 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 7

Swiss chard salad: Using a sharp knife, remove the stalks from the Swiss chard and slice into very thin strips (2mm). Place in a bowl and mix with the coriander, spring onions, lemon zest and sweetcorn kernels. Add the barley and the dressing and mix through. Season with salt and pepper to taste.