Aubergine & pomegranate flatbreads
Clever nibbles that are ideal for sharing. Top Middle Eastern flatbreads with aubergines, herbs and tahini
Harissa beef skewers with avocado dip
- Preparation and cooking time
- Prep:
- Cook:
- plus 1 hr marinating
- Easy
- Makes 16
Skip to ingredients
- juice 1 lime
- 2 tbsp harissa
- 1 tbsp clear honey
- 4 sirloin steakscut into long thin strips
For the dip
- 2 ripe avocadosstoned and peeled
- juice 1 lime
- 100ml natural yogurt
Nutrition: per skewer
- kcal76
- fat5g
- saturates1g
- carbs2g
- sugars2g
- fibre1g
- protein7g
- salt0.1g
Method
step 1
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).
step 2
To make the dip, whizz all the ingredients together in a food processor, then chill until needed.
step 3
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.
