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.

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.

SHARE THIS ARTICLE

Print Recipe

BECOME A MiNDFOOD SUBSCRIBER TODAY

Let us keep you up to date with our weekly MiNDFOOD e-newsletters which include the weekly menu plan, health and news updates or tempt your taste buds with the MiNDFOOD Daily Recipe. 

Member Login