Roast beef skewers with grilled vegetables and garlic-mint sauce
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
approx. 2 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Barbecue
Ingredients
• 400 g roast beef or
other lean beef
• 1 eggplant
• 1 green or yellow zucchini
• 2 red or white onions
• 1 yellow pepper
• 1 sprig of rosemary
• Olive oil
• Salt
• Pepper
For the garlic-mint sauce:
• 250 ml Greek yoghurt
• 2 sprigs of fresh mint
• 2 cloves of garlic
• smoked paprika powder, sweet or
spicy to taste
• Olive oil
• Salt
• Pepper
• Wooden skewers
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preparation
➊ Prepare the grill for direct grilling and bring it to around 200 °C, soak the wooden skewers in cold water. Cut the meat into 2 x 2 cm cubes and put them on the prepared skewers. Season all over with paprika powder, salt and pepper and finally drizzle with olive oil. Set aside and let it sit for a while.
➋ For the garlic and mint sauce, finely chop the garlic and the leaves of a sprig of mint. Place in a bowl and mix with the yoghurt. Season to taste with salt, pepper and a pinch of paprika powder. Set aside and let it steep. Cut the vegetables into larger pieces, pluck the rosemary needles from the stem and mix everything well.
➌ Grill the meat skewers, turning them regularly, until the desired doneness is reached. At the same time, grill the vegetables with a dash of olive oil on a closed grill plate until al dente.
Arrange the grilled vegetables and meat skewers on a plate and sprinkle with freshly chopped mint leaves. Serve with the garlic-mint sauce.
Recipe by Jeanette Rijnbeek Boer
Dutchwoman Jeanette Rijnbeek Boer (www.facebook.com/jeanettebbq) likes to find some peace and quiet by the sea after strenuous days of barbecue competitions. She is in demand as a KCBS judge at championships, organizes barbecue events herself and offers catering to suit the theme.
Recipe from FIRE&FOOD issue 03/2018
