Name: Beef kebabs with roasted vegetable salad
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 1 kilogram piece beef eye fillet, chopped coarsely; 1 1/2 tablespoon rasel hanout; 1/2 cup (125ml) olive oil; 3 red capsicums; 2 red onions, cut into wedges; 4 clove garlic, unpeeled; 1/4 cup (60ml) lemon juice; 1 tablespoon finely chopped preserved lemon rind; 1/2 teaspoon ground cumin; 500 gram baby egg (plum) truss tomatoes, halved; 1/4 cup loosley packed fresh coriander leaves

Beef kebabs with roasted vegetable salad

These tender beef kebabs with a roasted vegetable salad are full of the flavours of the Middle East. They're also perfect served with a couscous salad if you prefer.

Ingredients

1 kilogram piece beef eye fillet, chopped coarsely

1 1/2 tablespoon rasel hanout

1/2 cup (125ml) olive oil

3 red capsicums

2 red onions, cut into wedges

4 clove garlic, unpeeled

1/4 cup (60ml) lemon juice

1 tablespoon finely chopped preserved lemon rind

1/2 teaspoon ground cumin

500 gram baby egg (plum) truss tomatoes, halved

1/4 cup loosley packed fresh coriander leaves

Method

1.Combine beef, ras el hanout and half the oil in large bowl. Cover; refrigerate 3 hours.

2.Quarter capsicums; discard seeds and membranes. Cook on heated oiled grill plate (or grill or barbecue), skin-side down, until skin blisters and blackens. Cover with plastic wrap or paper for 5 minutes; peel away skin then chop capsicum coarsely.

3.Cook onion and garlic on grill plate (or grill or barbecue) until tender; peel away garlic skin, slice garlic thinly.

4.Combine remaining oil, juice, preserved lemon, cumin, tomatoes, capsicum, onion and garlic in large bowl; season to taste.

5.Thread beef onto six metal skewers. Cook kebabs on heated oiled grill plate (or grill or barbecue) until cooked as desired.

6.Sprinkle kebabs with coriander; serve with roasted vegetable salad and, if you like, warm flat bread.

You could substitute beef rump steak for the eye fillet, if you prefer.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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