Persian beef skewers with chopped tomato and mint salad

Serves: 4
Time to make: 25 mins , plus 1 hr marinating

Total cost: $ 17.96 / $ 4.49 per serve

(at time of publication)

Ingredients

¼ cup low-fat natural 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 oil spray
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

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.

Nutrition Info (per serve)

Kilojoules 1480kJ

Calories 353cal

Protein 34g

Total fat 15g

–Saturated fat 6g

Carbohydrates 15g

–Sugars 9g

Dietary fibre 9g

Sodium 280mg

Calcium 170mg

Iron 6.5mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.