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.

Serves 2.

400g rump steak
6 bamboo skewers
1 tablespoon ras el hangout
2 tablespoons tahini
70g natural Greek yoghurt
1 lemon
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.

Make slaw
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.

To serve
Divide slaw onto plates and top with skewers. 


The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste. 

Click here to see what’s on the menu.

May 13, 2016 by Timothy Ryder
previous / next
Liquid error: Could not find asset snippets/sloyalty-statusbar.liquid