Skewered beef kebabs with burghul
- Cut steak, such as sirlon or rump into 2cm cubes and place in dish. Drizzle with olive oil and sprinkle with spices, salt and pepper. Toss well to coat. Thread cubes on skewers.
- Heat a grill on high. Place skewered beef on a rack over an oven pan and grill beef for 2 to 3 minutes on each side until browned. Serve with burghul and with yoghurt on the side to spoon over.
- To prepare, place burghul in a bowl and cover with boiling water. Stir to combine then cover bowl and leave to steam for 10 minutes.
- Remove covering and drain off any excess liquid. Stir in chopped fresh coriander and season with salt and pepper to taste.
Tip: Choose the cut of meat that is right or the recipe. For example, choose tender steaks for simple pan-frying or grilling, as with these kebabs. Cuts that need tenderising by long slow cooking are for stewing.