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Beef Kebabs with Chunky Tabouli

Beef Kebabs with Chunky Tabouli recipe, brought to you by MiNDFOOD.

Beef Kebabs with Chunky Tabouli

Serves 4

8 pre-soaked bamboo skewers

500g beef rump steak, cubed

1 red capsicum,

cut into 2cm pieces

1 red onion, cut into 2cm wedges

4 tbsp olive oil

1 garlic clove, chopped

1 cup quinoa

400g can organic lentils

2 cups flat-leaf parsley

½ cup chopped fresh mint

2 spring onions, chopped

2 vine-ripened tomatoes, chopped

100g sundried tomatoes, chopped

2 tbsp lemon juice

3 tbsp Greek-style yoghurt

1 tbsp hummus

lemon wedges, to serve

1. Pre-heat a barbecue grill on medium-low. Thread beef, capsicum and red onion onto skewers. Combine 1 tbsp oil and garlic in a bowl and brush over kebabs. Cook until tender, turning occasionally during cooking.

2. Cook quinoa in a saucepan of boiling water for 20 minutes or until tender. Drain well.

Place quinoa, lentils, herbs, onion and tomatoes in a bowl. Whisk lemon juice and remaining oil; pour over salad and toss to combine. Place yoghurt and hummus in a bowl; mix to combine. Serve with yoghurt and hummus dip and lemon wedges, if desired.

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