Shish Kebab Recipe

Shish Kebab Recipe

Everything is better on a stick

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Foodie  Foodie Your Guide to Good Taste  on 18 Aug '15

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Serves: 4

Prep time: 10 mins

Cooking time: 15 mins

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For the Harissa:

  • 15 g dried red chillies
  • 50 g fresh red chillies
  • 2 tsp ground cumin
  • 2 tsp ground caraway seeds
  • 1 tbsp smoked sweet paprika
  • 2 garlic cloves
  • 2 tbsp tomato puree
  • 3 tbsp red wine vinegar
  • 4 tbsp olive oil

For the kebabs

  • 800 g rump steak, cut into large cubes
  • 1 tbsp olive oil
  • 1 lemon, juice only
  • salt and pepper to taste
  • fresh parsley


  1. Place all the Harissa ingredients in a food processor and blend into a smooth paste.
  2. For the kebabs, heat up a griddle pan until searing hot. Toss the steak cubes with olive oil, salt and pepper.
  3. Thread the meat onto skewers.
  4. Place the skewers on the griddle and sear on each side for 1 to 2 minutes, or until cooked to desired doneness. Baste with the Harissa blend every 30 seconds. Once the meat is cooked, squeeze lemon juice on top and serve with a small dish of Harissa sauce on the side.



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