Kebabs are an easy mid-week summer time meal option and with this homemade zesty accompaniment you’ll be set. The remoulade also works super-well with grilled fish and seafood, lamb or chicken.
In a large tray, mix the marinade for the kebabs. Start with the garlic, cumin and lemon, making a paste, by slowly adding the oil. Add the kebabs and coat well. Season and allow to marinate for at least an hour.
Mix the mayonnaise with the remaining ingredients and refrigerate until needed.
Heat a grill plate or BBQ and grill the kebabs for 2-3 minutes on one side, turn and cook 1-2 minutes on the other, or until done to your liking.
Serve with plenty of crispy salad leaves or blanched greens.
for the beef:
600 grams beef, cut into 2cm dices and put on 8 skewers
2 Garlic Cloves peeled and finely crushed
1 tablespoon ground cumin seeds
Juice of 1 lemon
for the remoulade:
250 millilitres Sabato Egg Mayonaise
2 gherkins in 1cm dices
4 Anchovies finely chopped
2 tablespoons Capers
2 tablespoons whole grain mustard
1/4 bunch Fresh Italian parsley finely chopped
1 teaspoon tarragon, fresh if available