Harissa beef skewers with avocado dip
By Cassie Best
These tasty spiced skewers work just as well with lamb or chicken. For a vegetarian alternative, use chunky pieces of halloumi cheese
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Prep:15 mins
Cook:10 mins
plus 1 hr marinating - Easy
Nutrition per serving
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kcal 76
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fat 5g
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saturates 1g
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carbs 2g
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sugars 2g
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fibre 1g
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protein 7g
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salt 0.1g
Ingredients
- juice 1 lime
- 2 tbsp harissa
- 1 tbsp clear honey
- 4 sirloin steaks, cut into long thin strips
- 2 ripe avocados, stoned and peeled
- juice 1 lime
- 100ml natural yogurt
Method
You’ll need 16 skewers. If using wooden ones, soak in water for 30 mins first to prevent them from burning. Whisk the lime juice, harissa and honey in a large bowl. Add the beef strips and toss everything together. Leave to marinate for at least 1 hr (or up to 4 hrs if you have time).
To make the dip, whizz all the ingredients together in a food processor, then chill until needed.
Heat the barbecue or a griddle pan until smoking hot. Thread 2 pieces of beef onto each skewer, winding them around the skewer as you do, then season. Cook for 1 min on each side for medium- rare skewers, or longer if you prefer them well done. Serve warm with the dip.
