Baharat Beef Kebabs with Chickpea Tabouli

Photo: Baharat beef kebabs with chickpea tabouli recipe

Baharat Beef Kebabs with Chickpea Tabouli Recipe

Preparation Time
20 minutes

Cooking Time
10 minutes(serves 4)


Ingredients :

2 tsp smoked paprika
2 tsp ground cumin
1 tsp freshly ground black pepper
1 tsp ground coriander
1/4 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cardamom
1/4 tsp ground cloves
1.2kg beef scotch fillet, cut into 2cm pieces
Olive oil spray
2 cups store-bought tabouli
400gcan chickpeas, rinsed, drained
Lebanese bread, to serve
Eggplant dip, to serve

Method:

Combine the paprika, cumin, pepper, coriander, cinnamon, nutmeg, cardamom and cloves in a large bowl. Add beef and toss to coat. Thread beef on to 12 skewers. Preheat grill on medium-high. Spray skewers with oil. Cook for 3-4 minutes each side for medium or until cooked to your liking.

Combine tabouli and chickpeas in a bowl. Divide the bread, skewers and chickpea tabouli among serving plates. Serve with eggplant dip.

Notes:

Tip: Stop bamboo skewers from burning by first soaking them in cold water for 20 minutes. Skewers can be made up to 24 hours ahead and stored in the fridge, which will help the flavours develop.

Source
Taste.com.au - March 29, 2011
Recipe by Michelle Southan, Food editor - Australian Good Taste
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