Aleppo pepper beef kebabs with chilli and coriander hummus
serves
4
This handy recipe uses up any leftover roast beef.
Ingredients (15)
- 100ml extra virgin olive oil
- 1 tbs Aleppo pepper (substitute 1 tsp chilli flakes)
- 1 tbs za’atar
- 300g leftover roast beef, thinly sliced
- 4 Lebanese-style pita breads
- Pickled turnips, to serve
- Mild peppers, to serve
- Lemon wedges, to serve
- 1/4 bunch mint sprigs, to serve
Chilli and coriander hummus
- 1 long red chilli, chopped
- 1/2 cup coriander sprigs, chopped
- 3 garlic cloves
- 1/4 tsp ground cinnamon
- 1/4 cup (60ml) extra virgin olive oil
- 1 cup (260g) hummus
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.For the chilli and coriander hummus, place chilli, coriander, garlic, cinnamon and 2 tbs oil in a small food processor. Whiz until chunky. Season with salt flakes. Place hummus in a small bowl and swirl through the chilli and coriander sauce.
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2.Drizzle with remaining 1 tbs oil. In a second small bowl, combine 1/4 cup (60ml) oil, Aleppo pepper and za’atar, and season with salt flakes.
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3.Weave beef onto 4 metal skewers and brush with a little Aleppo oil mixture. Heat a large chargrill pan over high heat. Chargrill beef skewers for 1 minute each side until slightly charred. Cover with foil and rest for 5 minutes.
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4.Brush pita with a little remaining oil and chargrill for 30 seconds each side.
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5.Serve beef on warm pita bread with chilli and coriander hummus, pickles, lemon wedges, mint sprigs and remaining Aleppo oil mixture alongside.
Recipe Notes
You’ll need 4 metal skewers.
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