Turkish Beef, Red Pepper & Sesame Skewers
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Prep: 15 mins
Cook: 10-15 mins
A quick, simple and delicious dish inspired by Turkish kebabs, this is a mix of sesame-coated strips of organic beef and wedges of seasonal veg, slid onto skewers and lightly charred under a smoking-hot grill. Served with lemony salad leaves and a soft, nutty heap of warm bulgar wheat.
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473 kcal
(per portion)
Ingredients you'll need
  • 4 skewers
  • 1 garlic clove
  • 1 lemon
  • 1 tsp dried oregano
  • 1 tbsp sesame seeds
  • 250g beef stir-fry strips
  • 75g bulgar wheat
  • 1 red onion
  • 1 red pepper
  • 2 handfuls of sweet salad mix
From your kitchen
  • 4 tsp olive oil
  • Sea salt
  • Freshly ground pepper
  • 150ml boiling water
Step by step this way
  • 1.

    Pop the skewers in a dish or bowl of cold water and set aside to soak. This helps stop them catching and burning when the skewers are under the grill.

  • 2.

    Peel and crush or grate the garlic. Finely grate the zest off the lemon. Pop them both in a bowl or dish. Add 1 tsp dried oregano, ½ tbsp sesame seeds and squeeze of juice from half the lemon. Add 2 tsp olive oil and a good pinch of salt and pepper. Stir to make a marinade. Add the beef stir-fry strips and turn to coat in the marinade. Set aside for 10 mins.

  • 3.

    While the beef marinates, tip the bulgar wheat into a heatproof bowl and pour over 150ml boiling water. Add a pinch of salt and swirl a few times to mix, then cover with a plate and set aside to soak for 10-15 mins.

  • 4.

    Peel the red onion and slice into around 8-10 wedges. Halve the pepper, scoop out the seeds and white membrane, and roughly chop the red pepper.

  • 5.

    Line a baking tray or grill pan with foil and set a wire rack on it. Heat your grill to high.

  • 6.

    Thread the beef, red onion and pepper onto the skewers and lay them on the wire rack. Scatter any leftover pepper or onion on the rack too. Grill for 8-10 mins, turning the skewers halfway through, till the beef and veg are lightly charred and the beef is cooked through.

  • 7.

    While the skewers and veg grill, whisk together 1 tbsp lemon juice from the remaining lemon half, 2 tsp olive oil and a pinch of salt and pepper to make a dressing. Toss with the sweet salad leaves.

  • 8.

    Drain any excess water off the bulgar wheat and arrange it on 2 plates with the salad leaves. Top with the beef skewers and any extra grilled veg. Scatter over the remaining ½ tbsp sesame seeds and serve.

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