Recipe

Chimichurri Kebabs

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Chimichurri Kebabs

Green bean and cauliflower salad, served with Chimichurri kebabs.




Ingredients to serve 2

  • ½ x cauliflower – cut into small florets
  • ½ tbsp x apple cider vinegar
  • ½ tsp x wholegrain mustard
  • ½ clove x garlic – peel, grate finely & chop
  • 2 tbsp x olive oil (from your pantry, for the dressing)
  • 1 tsp x water (for the dressing)
  • 150g x green beans – trim ends
  • 300g x beef cubes
  • 1 tsp x Chimichurri Dry Rub
  • 4 x skewers
  • 5g x fresh mint – remove leaves & chop roughly
  • 2 sticks x celery – cut at an angle (½cm), reserve the leaves
  • 30g x hard cheese – slice thinly with potato peeler
  • olive oil (from your pantry)
  • tin foil (from your pantry)

Ingredients to serve 4

  • 1 x cauliflower – cut into small florets
  • 1 tbsp x apple cider vinegar
  • 1 tsp x wholegrain mustard
  • 1 clove x garlic – peel, grate finely & chop
  • 4 tbsp x olive oil (from your pantry, for the dressing)
  • 2 tsp x water (for the dressing)
  • 300g x green beans – trim ends
  • 600g x beef cubes
  • 2 tsp x Chimichurri Dry Rub
  • 8 x skewers
  • 10g x fresh mint – remove leaves & chop roughly
  • 4 sticks x celery – cut at an angle (½cm), reserve the leaves
  • 60g x hard cheese – slice thinly with potato peeler
  • olive oil (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

Cauliflower: Place the cauliflower florets on a tin foil lined baking tray with a drizzle of olive oil and season with salt and pepper. Place in the oven and roast 12 minutes until golden. Remove from the oven and set aside.

Step 3

Dressing: In a bowl, mix together the apple cider vinegar, wholegrain mustard and garlic. Slowly whisk in the olive oil with a fork (see quantity above for the dressing) then mix in the water (see quantity above for the dressing).

Step 4

Green beans: Boil the kettle. Place a large saucepan on high heat and add the boiling water with a little salt. Add the green beans and cook for 3-4 minutes until bright green and cooked, but with a slight bite. Drain in a colander, transfer to a bowl and mix in the dressing.

Step 5

Kebabs: Season the beef cubes with salt and pepper and the Chimichurri Dry Rub and thread them onto the skewers (2-3 per skewer). Place a large pan on medium-high heat with a drizzle of olive oil. Place the kebabs in the hot pan and pan fry for 8-10 minutes, turning occasionally, until brown all over and still slightly pink inside. Remove from pan.

Step 6

Serve the green beans with the roasted cauliflower, fresh mint, celery slices and a few celery leaves. Top with the hard cheese shavings and serve with the kebabs.