BAHARAT-STYLE KEBABS WITH PISTACHIOS & DILL YOGHURT

Serves
4
Prep (Mins)
10
Cook (Mins)
15
Difficulty
Easy
Ingredients.
  • 800g Angus Reserve striploin, diced
  • 2 tsp Baharat spice mix
  • ¼ cup extra virgin olive oil
  • sea salt flakes
  • freshly-ground black pepper
  • 2 red capsicums, diced
  • 2 cloves garlic, minced
  • 5cm piece ginger, minced
  • 2 limes, zest finely-grated
  • 500g Greek yoghurt
  • ¼ bunch dill, chopped
  • 1 tsp sherry vinegar
  • 2 tbsp pistachios, finely chopped
Method.
  • Toss the striploin with the Baharat and 1 tbsp extra virgin olive oil, then season generously with salt and pepper. Thread onto eight skewers alternating with capsicum.
  • Mix the garlic, ginger and lime zest with the remaining olive oil. Stir the yoghurt, dill and sherry vinegar together then season with salt.
  • Cook the kebabs over a hot barbecue or grill for 6-8 minutes, until just firm to the touch, basting with the lemon mixture from time to time. Serve with the yoghurt and a scattering of pistachios.
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