Spiced and grilled meats are a signature of Middle Eastern cooking. To create this dish we pair ras el hanot (a classic meat rub) with grilled chunks of rump steak and a delicious tahini slaw. Cooked and on the dinner table in only 20 minutes.
20 Minutes. Gluten Free. Sugar Free.
400g rump steak
6 bamboo skewers
1 tablespoon ras el hangout
2 tablespoons tahini
70g natural Greek yoghurt
300g green cabbage
2 sprigs parsley
2 stalks celery
1 tablespoon sultanas
1 tablespoon slivered almonds
Marinate steaks and soak skewers
Cut steak into 2cm cubes. Place in a bowl with spice mix, a drizzle of olive oil, salt and pepper. Set aside to marinate. Soak skewers in water.
Thinly slice the cabbage and celery (use a mandolin if you have one) and chop the parsley. Combine in a bowl with sultanas and slivered almonds. Whisk yoghurt, tahini, juice of the lemon, salt and pepper together. Mix dressing through slaw just before serving.
Make & cook skewers
Thread pieces of steak onto skewers. Brush over remaining marinade. Heat a griddle pan, BBQ or frying pan to medium high heat. Cook skewers in batches, for 2 – 3 minutes on each side for medium. Remove from heat and set aside to rest.
Divide slaw onto plates and top with skewers.
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