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TUNISIAN BEEF KNUCKLE KEBABS WITH SPICY CARROT AND EGG SALAD

Serves
4
Prep
10mins
Cook
10mins
DIFFICULTY
easy
Ingredients
  • 800g Manning Valley Naturally knuckle, diced
  • 1 Tbsp ras el hanout spice mix
  • sea salt flakes and freshly-ground black pepper
  • 1 Tbsp extra virgin olive oli
  • 4 carrots, coarsely grated
  • ½ cup Brussels sprouts leaves
  • 1/4 cup dried cherries, chopped
  • ½ bunch coriander leaves
  • ½ bunch mint leaves
  • 5cm piece ginger, cut into fine batons
  • 2 hardboiled eggs, sliced
Method
  • Toss the beef in ras el hanout spice mix and season with salt and pepper, then thread onto skewers ad drizzle with olive oil. Cook on a hot barbecue grill or ribbed griddle for 6-8 minutes, turning several times, until medium.
  • Mix the carrot, Brussels sprouts, cherries, herbs, and ginger in a bowl and arrange on plates. Garnish with pieces of torn egg, then arrange the skewers alongside.
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