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.

WHY NOT SHARE YOUR
MANNNING VALLEY NATURALLY
PICS WITH US?

We'd love to repost them!

#manningvalleynaturally
@manningvalleynaturally

"THE GOLD MEDAL EXHIBIT (MANNING VALLEY NATURALLY) WAS A STAND OUT... AN EXCEPTIONAL ENTRY."

Judge – 2018 Sydney Royal Fine Food Show