Ingredients
- For the harissa
- 15g/½oz dried red chillies, soaked in cold water, drained and roughly chopped
- 50g/2oz fresh red chillies,
seeds removed, roughly chopped - 2 tsp ground
cumin - 2 tsp ground
caraway seeds - 1 tbsp smoked sweet
paprika - 2
garlic cloves - 2 tbsp
tomato purée - 3 tbsp
red wine vinegar - 4 tbsp
olive oil
- For the kebabs
- 800g/1lb 12oz
rump steak, cut into large cubes - 1 tbsp
olive oil - salt and freshly ground
black pepper - 2
red onions, cut into wedges - 1
lemon, juice only
- 800g/1lb 12oz
- For the lemon rice
- 50g/2oz
butter - 2 tbsp
olive oil - 1
onion, finely chopped - 1
garlic clove, finely chopped - 275g/10oz
basmati rice - 1
lemon, zest and juice - 450ml/16fl oz
chicken stock - salt and freshly ground
black pepper - 3 tbsp
coriander leaves, roughly chopped
- 50g/2oz
Preparation method
For the harissa, place all of the harissa ingredients into a food processor and blend to make a smooth paste. Set aside.
For the kebabs, heat a griddle pan until hot. Place the steak cubes in a bowl and add the olive oil and salt and freshly ground black pepper, to taste. Mix to coat the steak in the seasoning and oil.
Thread the meat onto metal skewers, alternating with the wedges of red onion.
Place the skewers onto the griddle and cook on each side for 1-2 minutes, or until cooked to your liking. Baste with a little of the harissa every 30 seconds or so. Once the meat is cooked, squeeze over the lemon juice.
For the lemon rice, heat a lidded sauté pan over a medium heat, add the butter, olive oil, onion and garlic and sauté for two minutes until the onion and garlic are just softened, but not browned.
Add the rice, lemon zest and juice to the pan and mix well. Add the chicken stock and bring to a simmer.
Cover, reduce the heat and simmer for 12-15 minutes until the rice is tender and all the liquid has been absorbed. Season with salt and freshly ground black pepper, to taste, then stir in the coriander.
Serve the skewers with the rice alongside and with a dollop of harissa.