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Cumin-spiced beef skewers with tahini cauliflower

  • 0:20 Prep
  • 0:30 Cook


  • 2 garlic cloves, crushed
  • 1/4 cup lemon juice
  • 1 tablespoon ground cumin
  • 1/4 cup olive oil
  • 2 tablespoons flat-leaf parsley leaves, chopped fresh
  • 800g beef rump steak, trimmed, cut into 2cm pieces
  • Lebanese bread, to serve
  • Tomato, diced, to serve
  • 1/4 cup fresh coriander leaves

Tahini cauliflower

  • 1/4 cup olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon sea salt
  • 1 head cauliflower, cut into small florets
  • 1/3 cup tahini
  • 1/4 cup lemon juice
  • 1/4 cup water, boiling


  • You will need 8 metal skewers for this recipe.


  • 1
    Combine garlic, lemon juice, cumin, olive oil and parsley in a large glass or ceramic bowl. Season with salt and pepper. Add beef. Toss to coat. Thread beef evenly onto 8 metal skewers (see note). Cover. Marinate in the fridge for 20 minutes.
  • 2
    Meanwhile, make Tahini cauliflower: Preheat oven to 220C/200C fan-forced. Line a baking tray with baking paper. Place oil, cumin and salt in a large bowl. Stir well to combine. Add cauliflower. Toss well to coat. Place cauliflower, in a single layer, on prepared tray. Bake for 25 minutes or until golden and tender.
  • 3
    Meanwhile, heat a large non-stick frying pan over medium-high heat. Cook skewers, turning, for 4 minutes for medium or until browned and cooked to your liking.
  • 4
    Combine tahini, lemon juice and boiling water in a heatproof bowl. Stir until smooth. Transfer cauliflower to a serving dish. Drizzle with tahini dressing. Serve skewers with cauliflower, Lebanese bread and diced tomato, sprinkled with coriander.

Source: taste.com.au


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