Beef Kebabs With Harissa And Lemon Rice

  • Prep time
  • Difficulty medium
  • Serves 4
saturday kitchen

Ingredients

  • HARISSA
  • 15g (½oz) dried red chillies, soaked in cold water and roughly chopped
  • 50g (2oz) fresh red chillies, seeded and roughly chopped
  • 2 tsp ground cumin
  • 2 tsp ground caraway seeds
  • 1 tbsp smoked sweet paprika
  • 2 garlic cloves
  • 2 tbsp tomato puree
  • 3 tbsp red wine vinegar
  • 4 tbsp olive oil
  • KEBABS
  • 800g (1lb12oz) rump steak, cut into large cubes
  • 1 tbsp olive oil
  • 2 red onions, cut into wedges
  • 1 lemon, juiced
  • LEMON RICE
  • 50g (2oz) butter
  • 2 tbsp olive oil
  • 1 onion, finely diced
  • 1 garlic clove, finely chopped
  • 275g (10oz) basmati rice
  • 450ml (16floz) chicken stock
  • 1 lemon, zested and juiced
  • 3 tbsp coriander leaves, roughly chopped

Method for harissa

  1. Place everything into a food processor and blitz until a smooth paste is formed.

Method for kebabs

  1. Heat a griddle pan until hot.
  2. Toss the steak cubes with the olive oil, salt and black pepper.
  3. Thread onto a skewer, alternating with red onion wedges.
  4. Place onto the griddle and cook on each side for 1-2 minutes until cooked to your liking - baste occasionally with the harissa.
  5. Squeeze the lemon juice once cooked.

Method for lemon rice

  1. Heat a sauté pan until hot, add the butter, olive oil, onion and garlic and sauté for 2 minutes until just softened.
  2. Add the rice, lemon zest and juice and toss to coat in the butter.
  3. Add the chicken stock and bring to a simmer, cover, reduce the heat and cook for 12-15 minutes until the rice is tender and the liquid absorbed.
  4. Season with salt and black pepper then stir through the coriander.

To serve

  1. Place a skewer onto the plate, pile some rice alongside and serve with a dollop of harissa.