Cumin Eat Up Beef Kebabs
Clock Image
Prep: 20 mins
Cook: 10 mins
Exskewers us for getting excited about this number. Spicy cumin and garlic soaked, high welfare beef, skewered and grilled alongside a bulgar wheat salad. Yes please, indeed.
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513 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • A 150g bag of bulgar wheat
  • 2 sirloin minute steaks
  • 1 garlic clove
  • 2 tsp ground cumin
  • 1 red onion
  • A 250g punnet of cherry tomatoes
  • 1 lemon
  • 2 large handfuls of watercress
From your kitchen
  • 250ml boiling water
  • Sea salt and freshly ground pepper
  • 1½ tbsp olive oil
You'll need
  • A couple of bowls
  • Measuring jug
  • Cling film (optional)
  • Foil
  • Skewers
Step by step this way
  • 1.

    Tip the bulgar wheat into a heatproof bowl. Pour in 250 ml boiling water. Give the bulgar wheat a stir. Cover with cling film or a plate. Put to one side to soak for 20 mins till the bulgar wheat has absorbed all the water.

  • 2.

    Slice the steaks into strips as big as your little finger. Pop them in a bowl. Peel and crush the garlic. Add it to the steaks.

  • 3.

    Measure out 2 tsp of the cumin and add that to the bowl with some salt and pepper. Pour in ½ tbsp. olive oil. Stir everything to make sure the steak strips are coated in the oil and spice. Put to one side to marinate for 10 mins.

  • 4.

    Peel and finely dice the onion. Quarter the cherry tomatoes. Finely grate the zest from the lemon. Juice it. Pick any really thick stalks out of the watercress.

  • 5.

    Heat your grill to high. Line a grill pan with foil. Thread the beef onto 4-6 small skewers. Lay them on a rack in the grill pan. Grill them for 8-10 mins, turning now and then, till they’re browned and cooked through.

  • 6.

    Add the onion and lemon zest to the bulgar wheat. Toss together. Whisk the lemon juice with 1 tbsp olive oil and some salt and pepper to make a dressing. Taste it and adjust the seasoning. Add to the bulgar wheat. Stir through the salad.

  • 7.

    Arrange the bulgar wheat on two warm plates. Top with handfuls of the watercress and the tomatoes. Serve with the hot beef skewers.

  • Tip

    Cumin round for dinner
    Did you know cumin is a member of the parsley family? Sprinkle any leftover cumin over carrots before roasting them and serve with spoonfuls of yogurt mixed with lemon zest, crushed garlic and grated cucumber.

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