MOROCCAN BROCHETTES DE BOEUF WITH SUMAC AND TOASTED FENNEL SEEDS
1.5kg beef fillet, diced
Sea salt flakes and freshly-ground white pepper
8 cloves garlic, minced
1 Tbsp red pepper flakes
1 Tbsp sweet paprika
1 Tbsp ground sumac
2 tsp ground cumin
2 tsp ground coriander seeds
1 bunch parsley, finely chopped
1 cup extra virgin olive oil
½ cup Greek yoghurt
2 tsp toasted fennel seeds, cracked
Warm pita bread, labne, tomato salad and fresh mint sauce, to serve
Season the beef generously with salt and pepper, then toss with half the garlic, spices, parsley and half the olive oil. Thread onto skewers, then cook over hot barbecue coals until well-browned.
Put the remaining garlic, remaining oil, yoghurt and fennel seeds in a blender and puree until smooth. Drizzle over the skewers, then serve with warm pita bread, labne, tomato salad and fresh mint sauce.