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Beef and Leek Kebabs Recipe | ||||||||
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| Beef and Leek Kebabs Recipe |
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These kebabs require very little effort other than letting them marinade and then cooking them. On the barbeque or under the grill, they taste great. |
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KEY POINTS
| Preparation Time: |
10 mins (plus marinade) |
Cooking Time: |
10 minutes |
| How Difficult | Easy | Freeze? | No |
| Servings |
4 - 1 kebab per person |
INGREDIENTS
This Beef Kebab recipe will make four kebabs.
| Metric | Imperial |
| 500 grams beef sirloin or rump | 1lb beef sirloin or rump |
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2 medium leeks |
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| 1 garlic clove | |
| ½ cup of olive oil | |
| ½ teaspoon cumin | |
| ¼ teaspoon paprika | |
| ¼ teaspoon coriander | |
| ½ tablespoon cider (or white wine) vinegar | |
For this recipe you will need four skewers, we used metal ones but wooden ones are as good.
If you don't fancy leeks, replace them with tomato chunks, cutting each tomato in half.
PREPARATION
Finely slice or crush the garlic.
Cut the beef into 2cm / 1 inch cubes.
Trim the
leeks to white flesh only and cut them into 2cm /1 inch slices.
CLICK ANY PICTURE BELOW TO ENLARGE IT
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Add everything
into a bowl and gently mix round until all the beef and leeks are coated in the
marinade. Cover the bowl with cling
film and put it in the fridge for up to 12 hours. If you only have an
hour to marinade, that will be enough to impart much of the flavour into
the beef and leeks.
Sir the mixture half way though to ensure that all the leeks and beef
are again coated in the liquid. |
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Take the beef and leek chunks from the bowl and place them on the kebab
sticks as shown in the picture. Click the picture to see a larger
version. If you are cooking the kebabs on a barbecue, keep liquid for coating the kebabs as they cook. |
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Place the kebabs under a hot grill (or over a hot barbecue) and cook for four
to five minutes without turning. Then turn the kebabs and cook for a further four
minutes.
We served our kebabs with the Greek yogurt dip
tzatziki and dolmades. Click the picture to see
them more clearly. |
CLICK HERE FOR MORE BEEF RECIPES
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