Persian beef skewers with chopped tomato and mint salad

Serves: 4

Time to make: 25 mins , plus 1 hr marinating

Ingredients

¼ cup low-fat plain yoghurt
2 tablespoons lemon juice
½ teaspoon turmeric
½ teaspoon sumac, plus extra to sprinkle
1 clove garlic, crushed
500g rump steak, trimmed, cut into cubes
olive spray oil
8 short bamboo skewers
2 medium red capsicums, seeded, cut into 2cm pieces
4 large tomatoes, chopped
1 Lebanese cucumber, trimmed, chopped
400g can cannellini beans, rinsed, drained
½ cup mint leaves, roughly chopped
freshly ground black pepper
lemon wedges, to serve

Instructions

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1 Combine yoghurt, 1 tablespoon lemon juice, turmeric, sumac and garlic in a shallow glass or ceramic dish. Add beef and stir to coat. Cover and set aside to marinate in the fridge for at least 1 hour. Soak wooden skewers in cold water for 20 minutes.

2 Drain beef of excess marinade. Thread beef and capsicum alternately on prepared skewers. Heat a chargrill pan or barbecue hotplate to a medium-high heat. Spray skewers with olive oil and grill for 5-6 minutes, turning, or until cooked to your liking.

3 Meanwhile, combine tomatoes, cucumber, cannellini beans, mint and remaining lemon juice in a large salad bowl. Season with pepper.

4 Sprinkle skewers with extra sumac and serve with the chopped salad. Serve with lemon wedges.

Variations

Make it gluten free: Check spices are gluten free.
For those who need more energy, serve with a wholemeal pita bread (gluten free if necessary).

Nutrition Info (per serve)

Calories 353 cal

Kilojoules 1480 kJ

Protein 34 g

Total fat 15 g

Saturated fat 6 g

Carbohydrates 15 g

Sugar 9 g

Dietary fibre 9 g

Sodium 280 mg

Calcium 170 mg

Iron 6.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.