• Easy
  • Serves 4
  • 35 mins cook

Summer beef kebabs with home fries

Deal with the dinner rush with this tasty and filling meal from Sophie Gray


Summer beef kebabs with home fries

  • bamboo skewers, for kebabs
  • 650 g rump steak, trimmed of fat and cut into 1.5cm cubes
  • 3 cloves garlic, crushed
  • 3 tbsp lemon juice
  • 1 tbsp oil
  • 3 tsp cumin
  • 4 large floury potatoes (i used agria)
  • oil, for frying (approx. 1/4 cup)

Yoghurt dressing

  • 1/2 cup natural yoghurt
  • 2 cloves garlic, crushed
  • 1 handful mint, finely chopped
  • squeeze lemon juice


Summer beef kebabs with home fries

  1. Put bamboo skewers in cold water to soak (this prevents them scorching during cooking). Place the cubed meat in a non-reactive (glass, ceramic or stainless steel) bowl with the garlic, lemon juice, oil and cumin. Mix well and marinate for at least 20 minutes.
  2. Peel potatoes and cut into cubes. Place in a saucepan of cold, salted water and bring to the boil. Boil until potatoes give a little when pricked with a fork. Drain then briefly return pan to the heat to evaporate any remaining water.
  3. While the potatoes are boiling, combine the dressing ingredients and set aside in the fridge.
  4. Pour the oil into a frying pan until it just coats the bottom, heat and then add the potatoes. Fry them gently, turning frequently, until they are golden and crisp. Place on absorbent paper in a low oven to keep warm.
  5. While potatoes are frying, thread the beef onto the skewers. Cook under the grill or in a frying pan for 3-4 minutes on each side, or to your preference.
  6. Serve the kebabs with a dollop of yoghurt dressing, a scoop of home fries and a salad or vegetables of your choice. Alternatively, wrap the grilled meat, salad and a dollop of dressing in flatbreads and serve with fries.
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