FRESH FLAVOURS

BBQ Beef Kebabs with homemade flatbreads.

“My favourite summertime dish has to be BBQ rib eye kebabs with chermoula, flatbreads, charred spring onion yoghurt and a green bean salad with roasted peanuts. It’s a real crowd-pleaser so is perfect for back garden gatherings. Although it has a few elements that may seem difficult, it’s actually quite easy - so not only do you impress your guests but you can relax too!" - Eric Matthews
For the full method and video tutorial, be sure to check out Eric on Instagram: @Eric.Matthews87.

Ingredients

For the Chermoula:

• 100g coriander
• 4 cloves of garlic
• 1 preserved lemon
• 2 green chilli
• 3 pinch cumin
• 1 pinch chilli powder
• 150ml olive oil
• Juice 1 lemon
• 20 twists of black pepper

For the Flatbread:

• 350g Greek yoghurt
• 400g self-raising flour
• 1 tsp baking powder
• Pinch of espelette (or dried chili)

For the Charred spring onion yoghurt:

• 5 spring onions
• 2 cloves garlic
• 200g Greek yoghurt
• Pinch of sumac

For the Green bean salad:

• 100g cashews or peanuts
• 250g fine green beans
• 4 cloves garlic
• 1 pinch dried chilli
• 50ml sriracha
• 5 radish

For the Kebab:

• 2 rib-eye or strip loin of beef
• 2 red onion
• 1 red pepper
• 1 green pepper
• 1 green courgette

Method

Chermoula:

1. Blend together your chilli, garlic and preserved lemon with a pinch of salt until smooth.
2. To your blended mix, add your ground toasted cumin, chilli powder, coriander (parsley if you prefer) and 20 twists of black pepper along with a splash of olive oil.
3. Blend the mix until smooth.

Flat Breads:

1. Mix your yoghurt, flour, baking powder and espelette together in a bowl with a spatula until it comes together as a dough, if it is a little wet simply add a little more flour.
2. Place a slightly damp tablecloth over your bowl and set aside for 10 minutes.
3. Section out your dough and roll out thin individual flatbreads.
4. Place the flatbread directly onto your hot griddle and cook for 10-20 seconds on each side.

Charred Spring Onion Yoghurt:

1. Season your spring onions with a dash of olive oil, salt and pepper.
2. Place onto your griddle at a medium heat until charred.
3. With 4 garlic cloves on your chopping board, place your charred spring onions over the cloves and chop together until soft and place in a bowl.
4. Add your greek yoghurt to your bowl.
5. Add a dash of sumac and mix together.
6. Finish with salt and pepper to taste.

Green Bean Salad:

1. Dry roast your cashew nuts in your oven until golden.
2. Crush your cashew nuts with your garlic cloves in a pestle and mortar.
3. Blanch your green beans for 4 minutes and place into a large bowl.
4. Add sriracha to your green beans.
5. Mix in your crushed cashew/peanuts and garlic.
6. Add a pinch of chili flakes, salt and pepper and mix together.
7. Finish with fresh radish over the top.

Kebab:

1. Marinate your beef in espelette (or paprika) olive oil and pepper, this can be done the night before.
2. Assemble your kebabs with your raw vegetables onto a skewer.
3. Leave out at room temperature for 30 minutes before you cook.
4. Add some rock salt and pepper to season, especially the vegetables.
5. Place your kebabs onto your griddle at a medium heat, if you’re cooking them on a BBQ ensure it is also on a medium heat so your meat is evenly cooked through.
6. Cook on each side for 3-4 minutes to cook the beef to medium.
7. Rest for 3-5 minutes.
8. Cover in chermoula and serve with your flatbreads, yoghurt and sides.