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Beef and Leek Kebabs


Click picture to enlarge

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.

KEY POINTS

 Preparation Time:

 10 mins (plus marinade)

 Cooking Time:

 10 minutes

 How Difficult  Easy  Freeze?   No
 Servings

4 kebabs


INGREDIENTS

This Beef Kebab recipe will make four kebabs.

Metric Imperial
500 grams beef sirloin or rump 1lb beef sirloin or rump

2 medium leeks

1 garlic clove
cup of olive oil
teaspoon cumin
teaspoon paprika
teaspoon coriander
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

COOKING METHOD

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.


 
Uncooked beef kebabs 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.


  
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.


 

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