Moscow beef skewers Recipe

600 g	rump steak
0.5 cup	plain thick yoghurt
1 tbsp	chopped dill or parsley
2 tsp	ground tumeric
	boiled baby potatoes and pickled beetroot to serve

1	Cut 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.
2	Thread the beef onto the skewers. Preheat the barbecue flat-plate or char-grill plate to moderately-hot before adding the skewers.
3	Let the beef skewers cook on one side until moisture appears. Cook for about 2 minutes on each side.
4	Let the beef skewers cook on one side until moisture appears. Cook for about 2 minutes on each side.
5	Remove from heat and cover loosely with foil, rest skewers for 3 minutes before serving. Serve with boiled potatoes and chopped beetroot.

1	Best beef steaks for making kebabs: fillet, rib eye/scotch fillet, sirloin, rump, round and blade. Cut the beef into 2cm cubes.
2	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.
3	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.