Persian beef skewers with chopped tomato and mint salad

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.