We all love a great steak skewer- I know I do, and so I thought, why not add some delicious middle-eastern flair to this humble dish? Seven spices and warm, comforting and nutty arabic bukhari rice paired with cucumber yoghurt sauce make this dish a showstopper!
For this recipe, we used Silver Fern Farms New Zealand Reserve Tenderloin Steaks and Striploin steaks, cut into thick kebab cubes. You can cut them as large as you wish!
Before you begin, it's always best to have everything ready (also known as mise-en-place) so you can function quicker in the kitchen! (Scroll down to the bottom for the recipe)
Step 1: Prep your skewers. You can use bamboo or metal skewers- if using bamboo simply soak for 30 mins before cooking the steak, and for metal skewers coat them in some oil with some paper towel dipped in vegetable oil so the steak slips off easily after cooking.
Step 2: Marinate the steak cubes. Pat them dry with paper towel and sprinkle with salt, pepper and seven spices mix.
Drizzle with olive oil, massage and wrap in cling wrap. Set aside if cooking immediately, otherwise chill in the fridge for at least 30 mins.
Step 3: Prepare the cucumber yoghurt sauce by making a paste with chopped garlic using salt as a grinding tool with the side of your knife. Add chopped cucumber and garlic paste to yoghurt, and sprinkle (very important!) with dried mint. Mix well and top with a mint leaf.
Step 4: Make the Bukhari rice.
Bukhari Rice is an aromatic and flavorful Middle Eastern rice dish that features numerous spices to evoke its namesake--the Silk Road city of Bukhara. (Source: Lands and Flavours)
Add oil to a pot (with a tight fitting cover) on medium heat. Add onions and a pinch of salt until golden. Add carrot and spices, sauté until fragrant.
Add the rice and mix until combined. Pour hot vegetable broth and cover partially with lid for 5 mins. Then cover tightly on lowest heat setting and cook for 20 mins.
Take off the heat, fluff (the best part!) and let rest 5 mins before serving. Top with golden raisins and toasted slivered almonds.
Step 5: Grill the steak skewers! Thread the steak cubes onto skewers and grill on high heat to your preference.
Tip: Cook to one level less than desired doneness as the meat will continue to cook while resting!
Step 6: Serve all three dishes together and enjoy with friends and family.
The recipe: Silver Fern Farms Grass-fed Steak Skewers with Arabic Bukhari Rice and Cucumber Yoghurt Salad
- 500g Silver Fern Farms Reserve Tenderloin, cut into 2-inch cubes or your desired thickness
- 500g Silver Fern Farms Reserve Striploin, cut into 2-inch cubes or your desired thickness
- 2 tbsp Seven spices powder (an Arabic mix of cinnamon, nutmeg, ginger, fenugreek, allspice, pepper, and cloves- you can buy it online or your local supermarket)
- Salt and pepper
- ¼ cup olive oil
- Metal skewers or bamboo skewers soaked in water for at least 30 mins
- 1 cup white basmati rice, rinsed thrice then soaked for 10 mins and drained
- 1 tbsp olive oil
- 1 small white onion, diced
- 1 small carrot, grated
- 1 cinnamon stick or 1 tsp cinnamon powder
- 1 dry bay leaf
- 1 tsp cumin
- ¾ tsp cardamom powder or 4 pods cardamom smashed
- ¼ tsp nutmeg
- 2 cups vegetable broth
- Salt and pepper
- For serving: toasted slivered almonds and golden raisins
- 1 cucumber, sliced thinly into half moons
- 1 cup yoghurt
- 1 clove garlic
- ½ tsp salt
- 1 tsp dried mint (dried is best!)
- 1/3 cup water
- Sprinkle steak cubes with salt, pepper and seven spices. Pour over olive oil and massage.
- Wrap with clingwrap and chill in fridge if not cooking immediately.
- 30 mins before ready to cook, remove from fridge and let come to room temperature.
- Thread onto skewers and grill on hot pan for 3-5 mins per side to your preference.
- Add oil to a pot on medium heat. Add onions and a pinch of salt until golden.
- Add carrot and spices, sauté until fragrant. Then add the rice and mix until combined.
- Pour hot vegetable broth and cover partially with lid for 5 mins. Then cover tightly on lowest heat setting and cook for 20 mins.
- Take off the heat, fluff and let rest 5 mins before serving.
Chop garlic finely then sprinkle a little salt on top. Mash salt and garlic together using the side of a knife to make a quick garlic paste.
Add yoghurt, garlic and water in a bowl and whisk together.
Add chopped cucumber and mix.
Sprinkle with dried mint and drizzle with olive oil and fresh mint garnish.