Ingredients
Method
- In a large bowl, combine the Steak, Oregano, Chilli Flakes, 1 tablespoon Olive Oil, 1 tablespoon Lemon Juice, 3 crushed Garlic cloves, and 1 teaspoon Sea Salt
- Cover and let marinate at room temperature for at least 30 minutes or up to 2 hours, or refrigerate up to 4 hours
- Meanwhile, in a small bowl, combine remaining 1 tablespoon Lemon Juice and 1 crushed Garlic clove
- Then season with a large pinch of salt
- Let sit about 20 minutes
- Add Tahini, Honey, 3 tablespoons Olive Oil, and 3 tablespoons Water to dressing
- Vigorously whisk, adding more water as needed, until smooth and easily pourable
- Season with Salt and Black Pepper
- Set aside
- Bring a small saucepan to the boil and add the Basmati Rice and Turmeric
- Simmer for 10 minutes until Rice is cooked
- Add the Peas and allow to cool slightly
- Drain and mix the Rice and Peas together
- Prepare a grill for high heat
- Thread 4 skewers with Steak, Onion, Pepper, and Tomatoes, alternating with 3 to 4 Steak cubes per skewer.
- Drizzle kebabs with remaining 2 tablespoons Olive Oil
- Season with Salt and Black Pepper
- Grill skewers, turning occasionally, until vegetables are tender and meat is cooked to your taste
- 5 to 10 minutes total
- Transfer kebabs to a plate
- In a large bowl, toss Cucumbers and Spinach with half of reserved dressing
- Spoon the Rice on 2 serving plates
- Top with the Kebabs
- Drizzle remaining dressing over the Kebabs
- Divide the Cucumber salad between the 2 plates
- Serve and enjoy
Nutrition
Notes
For an extra tender chew, slice the steak across the grain against the fibres of the meat. If you're using wooden skewers, remember to soak them in water for at least 30 minutes before grilling to prevent them from burning. Feel free to customise your veggie selection! Bell peppers, courgette, and mushrooms are all great additions to kebabs.