Change up beef kebabs by adding a burst of sweet fig. Serve with a drink and enjoy the last of the longer evenings at home. I used scotch fillet, but sirloin or rump will suffice.
Ingredients
500 g | Beef steaks, cut into 2cm pieces |
Marinade
2 Tbsp | Soy sauce |
2 Tbsp | Honey |
2 | Garlic cloves, crushed |
½ tsp | Salt |
1 tsp | Paprika |
12 | Kebab skewers |
1 | Green capsicum, cut into 24 cubes |
6 | Ripe figs, halved |
½ cup | Yoghurt, and 2 Tbsp lemon juice, to serve |
1 handful | Coriander leaves, to garnish |
Directions
- Place the steak into a large bowl. Add the soy, honey, garlic, salt and paprika, combining well. Leave to marinate for 20 minutes.
- On to the skewers place a piece of steak, capsicum, fig, capsicum and steak. Refrigerate until ready to cook.
- Heat a large frying pan to a medium heat. Cook the skewers for 4 minutes each side or until cooked to your liking. Serve with a drizzle of yoghurt dressing and a few green leaves to garnish.