Beef Kebabs with Chunky Tabouli

By Jody Vassallo

Beef Kebabs with Chunky Tabouli
For a quick and easy dinner try these tasty 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


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.


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