Dukkah beef skewers with lemon salsa verde 

Serves 4 

You will need 4 x wooden skewers, soaked overnight   

Ingredients 

• 600g Our Farm Angus Beef Eye Fillet Steak, cut into 5cm pieces  
• ⅓ cup (80ml) extra virgin olive oil plus extra  
• 2 garlic cloves, crushed  
• 1 tablespoon dukkah  
• Zest of 1 lemon plus extra wedges  
• 1 tub hummus  
• 1 red onion, thinly sliced   

Lemon salsa verde  

• ½ bunch each of coriander and parsley, leaves picked and finely chopped  
• ½ cup (125ml) extra virgin olive oil  
• 1 garlic clove, crushed 
• Zest and juice of 1 lemon  

Method

Step 1

In a bowl combine beef, oil, garlic, dukkah, lemon zest and 1 teaspoon of salt flakes. Cover and chili in the fridge overnight to marinate. 

Step 2

The following day bring the beef to room temperature and thread beef onto soaked wooden skewers.  

Step 3

To make the lemon salsa verde, place all the ingredients into a bowl, season with salt flakes and mix to combine.  

Step 4

Heat a chargrill pan or barbecue to medium-high heat. Grill skewers for 8-10 minutes, turning halfway for medium rare or until cooked to your liking. Transfer to a plate and cover with foil for 5 minutes to rest. Meanwhile, brush cut side of extra lemon wedges with extra oil and grill, cut-side down, for 3 minutes or until grill marks appear.  

Step 5

To serve, spread hummus on a serving platter and top with beef skewers, drizzle with lemon salsa verde, onion and grilled lemon. Enjoy.