Quick & Easy

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.
Beef kebabs with roasted vegie salad



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.


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