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beef

Moscow beef skewers


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Serves

4

Prep Time

10

Cook Time

8

Ingredients

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

Method

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.

Tips

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.