Beef Kebabs With Raisin Spiked Baba Ghanoush
Serves: 4-Jun
INGREDIENTS
4 thick Quality Mark Scotch Fillet Steaks
4 tblsp olive oil
2 tsp paprika
1 tsp ground cumin
1 tsp garlic salt
1 tsp cracked black pepper
1/2 cup raisins
1/4 cup sweet sherry
200 gram tub Lisa’s Baba Ghanoush
parsley
4 tblsp olive oil
2 tsp paprika
1 tsp ground cumin
1 tsp garlic salt
1 tsp cracked black pepper
1/2 cup raisins
1/4 cup sweet sherry
200 gram tub Lisa’s Baba Ghanoush
parsley
Jazz up Lisa’s already great Baba Ghanoush with a few sherry soaked raisins – it makes a wonderful accompaniment to beef of any kind.
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METHOD
1. Cut the steaks into decent 3cm size pieces and toss with the olive oil, paprika, cumin and garlic salt and pepper. Thread onto skewers, cover and refrigerate for 2-3 hours to marinate.
2. Soak the raisins in the sweet sherry for 1 hour and then place in food processor or blender with the tub of Lisa’s Baba Ghanoush. Process until smooth. Season with salt and pepper if wished.
3. Heat the frying pan and cook the beef over a high heat for 4-5 minutes turning occasionally or until the meat is cooked to your liking.Serve the kebabs on top of salad or couscous with the Raisin Spiked Baba Ghanoush.
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