TUNISIAN SPICED KEBABS WITH SUPERSLAW

Serves
4
Prep (Mins)
10
Cook (Mins)
15
Difficulty
Easy
Ingredients.
  • 400g Angus Reserve striploin
  • 1 Tbsp Ras el Hanout spice mix (If unavailable, use Moroccan seasoning)
  • sea salt flakes and freshly-ground black pepper
  • ½ cup extra virgin olive oil
  • 2 red onions, diced
  • 4 Japanese eggplants, split
  • 2 Tbsp dukkah
  • 1 cup each shredded red and Tuscan cabbage
  • 1 cup julienne carrots
  • 1 bunch parsley leaves
  • ¼ cup pepitas
  • ¼ cup walnuts
  • ¼ cup dried goji berries
  • 2 Tbsp lime vinaigrette
  • hummus, to serve
Method.
  • Dice the striploin into 2cm cubes, then toss with the spice and season generously with salt and pepper. Drizzle with half the oil, then thread onto skewers, alternating with red onion pieces.
  • Drizzle the eggplants with the remaining oil and season generously with salt and pepper. Cook over a moderate barbecue grill for 5 minutes, until softened, then scatter with dukkah.
  • Mix the cabbages, carrots, parsley, pepitas, walnuts and goji berries in a bowl, then drizzle with the vinaigrette.
  • Cook the kebabs over a moderate barbecue grill for 5 minutes, turning several times, until medium. Serve with the eggplant, superslaw and hummus.
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