Makes 6 skewers
Equipment: 6 metal skewers, Barbecue
Ingredients
Kebabs:
750g Hunts Premium Beef sirloin steak, fat trimmed and cut to 2cm cubes
½ red pepper, diced to the same size as the beef
½ yellow pepper, diced to the same size as the beef
1 tbsp extra virgin olive oil
1 tbsp dried oregano
Yogurt and cucumber dip:
200g Greek yoghurt
½ cucumber, grated
2 mint sprigs
3 dill sprigs
Turkish onion salad:
1 large red onion, very finely sliced
¼ bunch parsley
½ lemon, juiced
½ tsp sumac
To serve:
6 Turkish-style flatbreads
Lemon wedges
Method:
1 Dice the beef into neat cubes, then deseed the peppers and cut to the same size. Place in a bowl and toss with the oil, dried oregano, salt and pepper. Thread the skewers, alternating with the beef and peppers. Light the barbecue.
2 As the barbecue heats up, make the yoghurt dip by mixing the ingredients together, taste and add a pinch of salt to season. Mix the salad ingredients together in a bowl and keep both sides in the fridge until ready to serve.
3 Once the barbecue has reached temperature - around 200ºc or the coals should be ashy and glowing orange, cook the skewers, turning every few minutes until nicely charred and the meat is cooked through- about 10-12 minutes. Sirloin is a nice tender cut which can be eaten rare, so if you are unsure, err on the side of slightly under rather than over cooking it.
4 Heat the flatbreads for a minute on the barbecue as the skewers rest for a few minutes, then serve up with the skewers, yoghurt, onion salad and a lemon wedge.
