spicy tahini and harissa beef skewers

  • 1 tablespoon harissa paste
  • 2 teaspoons smoked paprika
  • ⅓ cup (90g) tahini
  • 2 cloves garlic, crushed
  • 1 teaspoon sea salt flakes
  • 1 teaspoon cracked black pepper
  • 850g beef rump steak, trimmed and cut into 5cm cubes
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon dukkah
  • 2 cups watercress sprigs
  • lemon wedges, to serve

spicy tahini sauce

  • 1 cup (280g) natural Greek-style (thick) yoghurt
  • ¼ cup (70g) tahini
  • 1 tablespoon harissa paste
  • 1 teaspoon sea salt flakes
  1. Place the harissa, paprika, tahini, garlic, salt and pepper in a bowl and mix to combine. Add the beef and toss to coat. Cover and refrigerate for 20 minutes to marinate. 
  2. Preheat a char-grill pan or barbecue to high heat. To make the spicy tahini sauce, place the yoghurt, tahini, harissa and salt in a bowl and stir to combine. 
  3. Thread 2 pieces of beef onto 2 metal skewers. Repeat with the remaining beef. Brush the grill with the oil and cook the beef skewers for 10 minutes, turning, for medium-rare or until cooked to your liking. 
  4. Serve the skewers with the tahini sauce, dukkah, watercress and lemon wedges.  Serves 4.
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