ingredients
serves 4
4 level tablespoons low-fat natural yoghurt
2 tablespoons lemon juice
2 cloves garlic, peeled and finely chopped
2 level teaspoons peeled and grated root ginger, or 1/2 level teaspoon ground ginger
2 level teaspoons paprika
1/2 level teaspoon each cayenne pepper, ground nutmeg, cumin and cilantro
1 pound rump steak with fat removed, cut into 12 cubes
1 medium zucchini, trimmed and cut into 12 slices
1 large red pepper, de-seeded and cut into 12 squares
4 long metal skewers
8 cherry tomatoes
2 small onions, peeled and cut into quarters
Fresh cilantro leaves to garnish
method
1. Mix the yoghurt, lemon juice, garlic and ginger with the paprika, cayenne pepper, nutmeg, cumin and cilantro. Whisk the mixture well, or blend it in a food processor for 10 seconds.
2. Pour the mixture into a glass or china bowl and turn the beef cubes in it to coat well. Cover and put in the refrigerator for 3 hours to marinate. Turn the meat once during this time.
3. Blanch the zucchini and pepper for one minute in boiling water.
4. Lift the beef cubes out of the marinade and thread onto four oiled skewers, with a share of the zucchini, red pepper, tomatoes and onion. Lay the kebabs on the grill rack and cook under a high heat for 15 - 20 minutes, frequently brushing with the marinade and turning until the meat and vegetables are tender. Reduce the heat if the kebabs are browning too much.
Serve the kebabs very hot, still on their skewers, on a bed of boiled green lentils and garnished with fresh cilantro. A dish of diced cucumber mixed with low-fat natural yoghurt is a welcome cool accompaniment to the spicy kebabs. For a summer meal, you might prefer rolls and a leafy salad with the kebabs.
