harissa beef skewers with tahini slaw

  • ½ cup (140g) plain (Greek-style) yoghurt
  • 2 tablespoons tahini 
  • ¼ cup (60ml) lemon juice 
  • sea salt and cracked black pepper 
  • 700g white cabbage, thinly sliced 
  • 3 green onions (scallions), shredded 
  • 1 cup dill sprigs, chopped 
  • ⅓ cup (55g) sultanas 
  • ⅓ cup (50g) pine nuts, toasted 
  • 1 tablespoon harissa paste 
  • 2 tablespoons extra virgin olive oil 
  • 850g beef rump, trimmed and cut into 1cm-thick slices 
  • lemon wedges, to serve
  1. Place the yoghurt, tahini, lemon juice, salt and pepper in a large bowl and stir to combine. Add the cabbage, onion, dill, sultanas and pine nuts and toss to combine. Set aside.
  2. Preheat a char-grill pan or barbecue  over medium heat. Place the harissa, oil, salt and pepper in a small bowl and mix to combine. Thread the meat onto 16 metal skewers and brush with the harissa mixture.
  3. Cook, in batches, for 2–3 minutes each side for medium, or until cooked to your liking. Serve the skewers with the slaw. Serves 4

Photography: William Meppem

RATE THIS RECIPE:
Reader ratings (0)
Claire Jennings

Really yummy!! I didn’t have harissa so I added some ground cumin and corriander to sambal oelek instead and it turned out well. Loved the slaw smile

Tags: beef, harissa, skewers,

YOU MIGHT ALSO LIKE

JOIN OUR NEWSLETTER

SIGN UP WITH YOUR EMAIL BELOW:

REGISTER

join the club

Become a member of donnahay.com and receive VIP offers, behind-the-scenes previews and exclusive content direct to your inbox