Solo: Smokey Skewers

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Solo: Smokey Skewers

Roast sweet potato wedges topped with lime & sour cream dip, with smoked paprika beef kebabs & Swiss chard.

Ingredients to serve 1

  • 1 x sweet potato – cut into wedges (1cm)
  • ½ x lime – zest & juice
  • ½ tsp x black & white sesame seeds
  • 1 tbsp x sour cream
  • ¼ x chilli – deseed & chop finely
  • 150g x beef cubes – rinse & dry
  • ½ tsp x smoked paprika
  • 2 x skewers
  • 50g x Swiss chard – discard stalks, slice into strips (1cm)
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)


Step 1

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

Step 2

Sweet potato: Place on a tin foil lined baking tray. Drizzle with olive oil, season with salt and pepper, mix and spread in a single layer. Roast for 25 minutes until golden and cooked.

Step 3

Lime: Using the fine side of a box grater, grate the peel to create zest. Cut in half and juice.

Step 4

Sesame seeds: Place a pan on high heat and dry toast for 2-3 minutes until the white ones are lightly browned. Toss often to make sure they don’t burn.

Step 5

Lime & sour cream: Mix together the sour cream, lime zest, HALF the lime juice, chilli (if you like a little spice) and season with salt and pepper. You can add more lime juice to taste.

Step 6

Beef kebabs: Place a pan on medium-high heat. Toss the beef cubes in a little olive oil, salt and pepper and smoked paprika, then thread them onto the skewers. When the pan is hot, add the kebabs and fry for 8-10 minutes, turning occasionally until brown all over, but still slightly pink inside. Remove and set aside.

Step 7

Sesame Swiss chard: Using the same pan on medium-high heat, add the Swiss chard and toasted sesame seeds and wilt for 30 seconds.

Step 8

Serve the beef kebabs with the sesame Swiss chard and sweet potato wedges topped with a dollop of lime sour cream.