These healthy beef skewers are as ideal for midweek meals as they are for weekend lunches. The zesty zucchini salad balances out the flavours nicely, giving the whole meal an extra zing! You could also try adding some red onion wedges when you thread the beef.
- 1 teaspoon dijon mustard
- 1 teaspoon rosemary, chopped
- 1 garlic clove, minced
- 2 tablespoons extra-virgin olive oil
- 400g beef fillet or porterhouse, cut into large cubes
- 2 zucchini, peeled lengthways into ribbons
- 2 tablespoons feta
- 1/4 cup flat parsley
- 1/4 cup mint, chopped (optional)
- 1 teaspoon extra-virgin olive oil
- I teaspoon brown or balsamic vinegar
If using wooden skewers, soak in water for 10 minutes beforehand to prevent them burning during cooking.
Mix the mustard, rosemary, garlic and one teaspoon of the oil. Rub the mixture over the beef cubes, cover and marinate for 10 minutes. Thread the beef onto the skewers.
Using the remaining oil, fry the skewers on a hot grill pan for five minutes, turning until well browned on all sides. Remove from the heat and let the skewers rest for five minutes.
For the salad, combine the zucchini, feta, chopped mint and parsley. Dress with the oil and vinegar.
Serve the beef skewers with the zucchini salad on the side.
Recipe taken from Tiffiny’s Lighten Up Cookbook by Tiffiny Hall
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Published by Hardie Grant Books.