Tandoori Beef Kebabs with Quick Carrot Salad
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Tandoori Beef Kebabs with Quick Carrot Salad
Recipe by Courtney Roulston
Dietaries – Gluten Free
Serves – 4
Prep Time – 15 mins
Cooking Time – 20 mins
Ingredients
750g beef
2 tbsp Patak’s tandoori paste
1.5 cups Greek yoghurt
Sea salt
Black pepper
3 medium carrots, peeled into strips with a toothed peeler
1 small red onion
1 tbsp ginger, peeled, finely julienned
1 lime, plus extra to serve
2 tsp maple syrup
¼ bunch coriander, sprigs picked
3 tbsp oil
Method
Place the onions into a small bowl and squeeze over the juice of the lime and a pinch of salt. Set aside for 10 minutes.
Heat a grill plate over a medium heat. Place the beef into a large bowl and add in the tandoori paste, half of the yoghurt, salt, and pepper. Mix well then thread onto skewers so they are all an even size. Drizzle with 1 tablespoon of the oil and cook for 3-4 minutes each side, turning occasionally or until the beef is cooked through. Set aside to rest.
Drain the onions from the lime juice and reserve the liquid. Place the carrot into a mixing bowl with the ginger and coriander. Mix the lime juice with maple syrup, remaining oil, salt, and pepper. Pour the dressing onto the carrot salad and gently toss.
Place the beef skewers onto a serving platter with the remaining yogurt and serve with carrot salad, onions, and extra lime wedges.
