An easy mid-weeker, the harissa adds a nice heat to the meat and complements the tahini in the sauce. Serve with any of your favorite vege sides.
Place the harissa, paprika, tahini, garlic, salt and pepper in a bowl and mix to combine.
Add the beef and toss to coat. Cover and refrigerate for 20 mins to marinate.
Preheat a chargrill pan, oven grill or BBQ to high heat.
To make the spiced tahini sauce, place the yoghurt, tahini, cumin, mint, salt and pepper
in a bowl and stir to combine. If needed, add 2-3 tablespoons of water to achieve your desired consistency, set aside.
Thread 2 pieces of beef onto metal or bamboo skewers soaked in water, repeat
with the remaining beef.
Drizzle the beef skewers with the oil and cook for 10 mins, turning, for medium rare
or until cooked to your liking.
Serve the skewers with the tahini sauce, dukkah, watercress and lemon wedges.
1 tablespoon Le Phare du Cap Bon harissa paste
2 teaspoons La Chinata sweet smoked paprika
1/3 cup Ceres hulled tahini
2 cloves garlic, crushed
1 teaspoon sea salt flakes
1 teaspoon cracked black pepper
850 grams beef rump steak, trimmed and cut into 5cm cubes
1 tablespoon extra virgin olive oil
1 tablespoon Alexandra's dukkah
1 pottle Silwood micro watercress sprigs
Lemon wedges, to serve
For the spiced tahini sauce:
1 cup Zany Zeus Greek yoghurt
1 cup Ceres unhulled tahini
1 teaspoon Farro ground cumin
Small bunch mint, roughly chopped
Salt and pepper to taste