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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 - AU Cups

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 capsicum cut into chunks

Salsa

  • 3 tomatoes diced
  • 1 red 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

  • 1 c 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, 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.
  • 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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