…served with baby jacket potatoes whipped feta and sumac
Prep time 1hr 45 mins
140g plain (Greek yogurt)
2 tbsp. tahini
60ml lemon juice
sea salt and cracked black pepper
350g white cabbage, thinly sliced
350 g purple cabbage, thinly sliced
3 green onions shredded
1 cup dill, chopped
50g pine nuts toasted
2 tbsp. harissa paste
4 tbsp. olive oil
850g Grass fed Beef Rump, trimmed and cut into 1cm-thick slices.
2 tbsp. Zhoug spice (A very fragrant, hot and spicy herb and chilli pepper condiment very popular in the Middle East)
Place the yogurt, tahini, lemon juice, salt & pepper in a large bowl and stir to combine. Add the cabbage, onion, dill, sultana and pine nuts and toss to combine. Set aside.
Preheat a char-grilled pan or BBQ over medium heat. Mix the harissa, oil, salt, pepper, zhoug spice in a bowl. Thread the meat into 16 skewers and brush with the harissa mixture.
Cook in batches, for 2-3 minutes each side for medium, or until cooked to your liking.