Thread beef, capsicum and red onion onto pre-soaked skewers and cook on the barbecue until tender. Serve Beef Kebabs with Chunky Tabouli, yoghurt and hummus dip and lemon wedges.
Beef Kebabs with Chunky Tabouli Recipe
Serves 4
Ingredients:
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
Method:
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.
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.
