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A plate of Mediterranean beef skewers served with a bowl of fresh tomato salsa, turmeric rice just visible to the side.

Moorish Beef Skewers

Robyn
These simple, healthy beef skewers are packed with Mediterranean flavours and make a simple weeknight dinner or are perfect for entertaining.
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Prep Time 10 minutes
Cook Time 15 minutes
Marinade 2 hours
Total Time 2 hours 25 minutes
Course dinner
Cuisine Mediterranean, spanish
Servings 4 people
Calories 666 kcal

Equipment

  • 6 metal skewers

Ingredients
  

Beef Skewers

  • 500 g beef cutinto 3-4 cm cubes
  • 2 cloves garlic left whole
  • pinch salt
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • ½ teaspoon fennel seeds
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • 1 teaspoon sherry vinegar or red wine vinegar
  • 2 tablespoons olive oil
  • black pepper
  • 1 green pepper / capsicum cut into chunks

Salsa

  • 3 tomatoes diced
  • 1 red pepper / capsicum diced
  • 2 spring onions finely sliced
  • 1-2 tablespoons parsley finely chopped
  • 2 tablespoons olive oil
  • ½ tablespoon sherry vinegar
  • pinch ground cumin
  • salt

Turmeric Rice

  • 200 g long grain rice
  • ¼ teaspoon ground turmeric

Instructions
 

Marinade The Beef

  • In a pestle and mortar crush the garlic and salt then add the spices.
  • Mix in oil and vinegar then add to the cubed beef and stir to coat.
  • Marinade a couple of hours or overnight.

Make The Salsa

  • In a medium bowl, add the diced tomatoes and capsicum / pepper, the chopped spring onions and parsley. Drizzle over the olive oil and sherry vinegar, sprinkle over the pinch of cumin and season with salt.
  • Stir to combine then set aside.

Cook The Turmeric Rice

  • Rinse the rice then place into a pan with water and the turmeric and cook according to the packet instructions.
  • Sit for 5 minutes, then fluff with a fork.

Cook the Skewers

  • Thread 4 pieces of marinaded beef onto each skewer, alternating each cube of beef with a piece of capsicum / pepper.
  • Either BBQ 8-10 minutes, turning every 2-3 minutes until brown all sides.
  • Or heat a griddle pan until hot then cook 8-10 minutes, until charred on the outside and cooked to your liking on the inside.
  • Spoon the rice onto plates, top with the cooked beef skewers and a spoonful of salsa. Serve straight away.

Notes

This recipe makes 6 skewers, which serves a family of 4.
INGREDIENT NOTES
  • Beef – I recommend using a cut like rump or sirloin to make these beef skewers. Cut it into cubes yourself.
  • Spices – use whole spices if you can.
  • Sherry Vinegar – this Spanish vinegar should be easy to find in your local supermarket. It is slightly smoother and less acidic than red wine vinegar, with a hint of sweetness to it. I love it for salad dressings, so definitely think its worth adding to your kitchen if you can! However if you can’t find it, substitute with red wine vinegar.
STORAGE / MAKE AHEAD
The beef can be marinaded for up to 24 hours.
I recommend serving the skewers straight away, however any leftovers can be kept in the fridge, covered, for up to 2-3 days.

Nutrition

Calories: 666kcalCarbohydrates: 49gProtein: 27gFat: 40gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 21gTrans Fat: 2gCholesterol: 89mgSodium: 97mgPotassium: 795mgFiber: 4gSugar: 5gVitamin A: 2211IUVitamin C: 78mgCalcium: 76mgIron: 4mg
Keyword beef skewers

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