These beef kebabs are quick to prepare and go with pretty much anything. We had them as a Sunday supper with sweet potato and potato wedges. Instead of the beef, chicken or lamb would go well, or leave out the meat for a veggie alternative.
The weekend was again full of promises to be creative in the kitchen, and yet again I didn’t manage to get stuck in. Most of the time has been spent getting the house ready for emptying whatever hasn’t been sold off, in the shop, into any nook or cranny, cupboard and loft space that isn’t already jam-packed with boxes and bags of all those things I can’t bare to let go. In all fairness, I’ve managed to list an awful lot of things on eBay so that they won’t need to be uprooted; much to Ian’s relief.
But it is the last week in the shop now and the nerves have started to settle in. The diary is looking chock-a-block, so that’s a great start; it’s just going back to the unknown. I suppose when I opened the shop three years ago I was feeling the same, and wondering if people would come in and buy my cakes. They did, and that’s what has given me the opportunity to now focus on bespoke cakes and not the retail side of things. So really what do I have to be nervous about? It’s time to grab the bull by the horns again and get out there.
As usual on Sundays, it’s a case of freezer roulette – last week was sausages which were accompanied by my fabulous example of how not to bake brioche rolls. This weekend came up trumps with some good old diced beef, and yes, the usual let’s make a casserole did whizz through my head for a while. Why on earth do I always think casserole or stew? Ok, it’s easy to prep and leave in the oven for a few hours and I can get on with everything else my Sundays consist of; which at this point in time, I can’t think what they do consist of!! And, I was thinking that we’ve the remnants of a bottle of red, which is only good for cooking with now, that would go nicely with the beef and oooh maybe some potatoes, leek, onion, carrots, mushrooms etc. Thinking about it now, it’s making my mouth water – tender braised beef in a rich red wine gravy with loads of veggies all in a Yorkshire Pudding. Argh, why didn’t I make it. It was National Yorkshire Pudding Day as well (yes, there’s a day for everything now) and a big fluffy Yorkie would have gone down a treat. But I didn’t, I decided on something completely different… finger food!
Now, I’m not talking about the soggy spring roll type from the supermarket and not Michelin style nibbles, but something that I could pop out of the oven, into a dish and onto the table, and would fill us up. I was also being a little selfish as Sunday night has some great programmes on the goggle-box, and after last Sunday’s asthma-attack inducing hysterics at Clarkson in the P45 on Top Gear, we decided to forgo sitting in the kitchen and have a sort of TV dinner of kebabs and wedges. Secretly, I think I was trying to channel a little of the American spirit that had invaded my Twitter timeline, for last night’s Superbowl Final, especially with the wedges. We didn’t manage to stay awake for the game, it was a ‘school-night’ after all.
Both the kebabs and the wedges are pretty easy to prep, and whilst the potatoes are parboiling the kebabs can be put together. Then they’re all ready to pop into the oven at the same time. Ideally, the meat should be marinated over night, but 30mins or so and you’ll be ready to go.
- 200g Beef, diced
- 200g Haloumi Cheese
- 6 Cherry Tomatoes
- 4 Mushrooms
- 1 Red Pepper
- 1 Onion
- 1 tsp Ground Cumin
- 1 tsp Paprika
- 1 tsp Tumeric
- 2 Garlic Cloves, mashed
- 3 tsp Golden Syrup
- 4 tbsp Rapeseed Oil
- 2 tbsp Red Wine Vinegar
- 4 tbsp Red Wine
- Pinch of Pepper
- Pinch of Sea Salt
- 200g Potato
- 200g Sweet Potato
- Roughly chop the mushrooms, pepper, onion and Haloumi cheese
- Pop the cheese, vegetables and diced beef into a large freezer bag
- Add the cumin, paprika, tumeric, garlic, rapeseed oil, red wine, red wine vinegar and golden syrup into a jug
- Mix the marinade ingredients together with a fork until all combined
- Pour the marinade into the freezer bag and shake well until the beef, vegetables and cheese have a good coating of marinade
- Leave the freezer bag for 30 minutes or over night
- In the meantime prepare the potatoes for parboiling, make sure they are clean and any eyes have been removed
- Roughly chop the potatoes into good sized wedges and add to a pan of boiling water
- Simmer the potatoes for 10 minutes
- Whilst the potatoes are simmering, thread the marinaded vegetables, beef and cheese onto kebab skewers and finish off with a cherry tomato
- Place the kebabs onto a baking tray
- Preheat the oven to 200ºC
- When the potatoes have parboiled, drain them and let them air dry for a couple of minutes
- Add the potatoes to a large roasting tray, sprinkle with salt and pepper and drizzle with rapeseed oil
- Toss the potatoes in the oil
- Pop the potatoes and the kebabs into the oven for 25 mins, turn the kebabs half way through and shake the potatoes
- When cooked serve the kebabs and skewers with homemade ketchup and mayonnaise