Chermoula beef kebabs with yoghurt dip

Chermoula beef kebabs with yoghurt dip


Lift the lid on your barbie to create spicy kebabs that are perfect for spring entertaining or midweek dining.

The ingredient of Chermoula beef kebabs with yoghurt dip

  1. 500g Heart Smart diced beef
  2. 1 cup (260g) natural yoghurt
  3. 2 tablespoons finely chopped fresh mint
  4. 1 small garlic clove, crushed
  5. Salt & freshly ground pepper
  6. 1 lemon, quartered lengthways
  7. 1 large red capsicum, deseeded, cut into 3cm pieces
  8. 1 teaspoon paprika
  9. 1 teaspoon ground cumin
  10. 2 tablespoons finely chopped freshcontinental parsley
  11. 2 tablespoons finely chopped fresh coriander
  12. 1/4 cup (60ml) fresh lemon juice
  13. 1/4 cup (60ml) olive oil
  14. Salt & freshly ground pepper

The instruction how to make Chermoula beef kebabs with yoghurt dip

  1. To make the chermoula, stir the paprika and cumin in a frying pan over a medium heat for about 30 seconds or until aromatic. Transfer to a large glass bowl. Add the remaining ingredients and mix until well combined. Add the diced beef. Stir to coat well. Place in the fridge for 1-2 hours to marinate.
  2. Meanwhile, soak 12 x 20cm bamboo skewers in cold water for 1 hour. Combine the yoghurt, mint, garlic, salt and pepper in a small bowl. Set aside. Cut each lemon quarter crossways into three pieces.
  3. Thread the beef and capsicum alternately onto the skewers. Finish with a piece of lemon.
  4. Heat a barbeque or chargrill pan on high. Cook the kebabs, turning for 4-6 minutes or until cooked through. Squeeze over some extra lemon juice and serve with the yoghurt dip.

Nutritions of Chermoula beef kebabs with yoghurt dip

calories: 345.594 calories
calories: 21 grams fat
calories: 5 grams saturated fat
calories: 6 grams carbohydrates
calories: 5 grams sugar
calories: 34 grams protein
calories: 84 milligrams cholesterol
calories: 119.79 milligrams sodium
calories: NutritionInformation

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