By Coxfords Butchers
100ml of Greek yogurt
10ml of ground turmeric
5ml of English mustard powder or cayenne pepper
1 garlic clove, peeled and finely chopped
grated zest of 1 lemon
10-12 small cherry tomatoes
freshly chopped chives, to garnish
In a large shallow bowl mix together the yogurt, turmeric, cayenne or mustard, seasoning, garlic and lemon zest. Coat the beef in the marinade on both sides. Cover and chill for up to 1 hour. Thread the beef with the cherry tomatoes onto 6 short metal or wooden skewers (previously soaked in water for 20 minutes). Cook the kebabs under a preheated moderate grill or on a prepared barbecue to your preferred cooking time. Transfer the kebabs onto a warm plate, sprinkle over the freshly chopped chives and serve immediately with a crisp salad.
To Cook Rare: 2 minutes on each side
To Cook Medium: 4 minutes on each side
To Cook Well Done: 6 minutes on each side
Recipe published in Feast, issue 26.