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
How to make our Beef Kebabs with Chunky Tabouli:
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.
3. 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.
