Tandoori beef skewers with salsa and mint yoghurt

Tandoori beef skewers with salsa and mint yoghurt

From
Harvest
Serves
4
Photographer
Emilie Guelpa

Charred, spiced beef skewers, tangy salsa and cooling mint yoghurt combine to make this simple yet flavoursome spring dinner. Serve with naan bread for mopping up the juices .

Ingredients

Quantity Ingredient
250g plain yoghurt
2 teaspoons ground turmeric
1 teaspoon paprika
1/2 teaspoon chilli powder
1 teaspoon garam masala
1/2 teaspoon ground cardamom
pinch saffron threads
1 tablespoon lemon juice
500g beef, diced, such as rump, scotch or porterhouse
warm naan bread, to serve

Salsa

Quantity Ingredient
2 tomatoes, diced
1 lebanese cucumber, diced
2 spring onions, sliced
1 tablespoon chopped coriander leaves
1 tablespoon lime juice
1 tablespoon olive oil
salt
freshly ground black pepper

Mint yoghurt

Quantity Ingredient
250g plain yoghurt
1 tablespoon chopped mint
1 tablespoon olive oil
salt
freshly ground black pepper

Method

  1. Combine the yoghurt, turmeric, paprika, chilli powder, garam masala, cardamom, saffron and lemon juice in a large bowl. Add the beef, stir to coat well and refrigerate for at least 20 minutes.
  2. Meanwhile, to make the salsa, combine the ingredients in a bowl and season with salt and freshly ground black pepper to taste. Set aside.
  3. To make the mint yoghurt, combine the ingredients in a bowl and season to taste. Set aside.
  4. Thread 4 or 5 pieces of beef onto separate skewers. Barbecue the skewers over medium heat for 12 minutes, turning 3 or 4 times, until cooked to medium.
  5. Serve the cooked skewers in warm naan bread with the salsa and mint yoghurt.
Tags:
harvest
seasonal
summer
spring
autumn
winter
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