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Moscow beef skewers

Serves

4

Prep Time

10

Cook Time

8

Ingredients

600 grump steak
0.5 cupplain thick yoghurt
1 tbspchopped dill or parsley
2 tspground tumeric
boiled baby potatoes and pickled beetroot to serve

Method

1Cut beef into 2cm cubes. Toss beef cubes in a bowl with the yoghurt, dill or parsley and turmeric, season well with salt and pepper. Soak 8 bamboo skewers in cold water for about 10 minutes before using.
2Thread the beef onto the skewers. Preheat the barbecue flat-plate or char-grill plate to moderately-hot before adding the skewers.
3Let the beef skewers cook on one side until moisture appears. Cook for about 2 minutes on each side.
4Let the beef skewers cook on one side until moisture appears. Cook for about 2 minutes on each side.
5Remove from heat and cover loosely with foil, rest skewers for 3 minutes before serving. Serve with boiled potatoes and chopped beetroot.

Tips

Best beef steaks for making kebabs: fillet, rib eye/scotch fillet, sirloin, rump, round and blade. Cut the beef into 2cm cubes.
When you're threading the beef kebabs, don't pack the beef on too tightly; leave a little space between the pieces so the heat can get to all sides.
Kebabs with cubed meat take about two minutes for each of the four sides. Total cooking time is about 8 minutes. Turn them once to cook each side.

Recipe suggessions based on what you have in your fridge.

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