Harissa beef skewers with avocado dip

200 kcal or less 30-60 minutes al fresco alfresco barbecue recipes bbq for a crowd kebabs pinic summer recipes

N/A

Makes 16

Source

Ingredients

juice 1 lime

2 tbsp harissa

1 tbsp clear honey

4 sirloin steaks , cut into long thin strips

2 ripe avocados , stoned and peeled

juice 1 lime

100ml natural yogurt

Method

You’ll need 16 skewers. If using wooden ones, soak in water for 30 mins first to prevent them from burning. Whisk the lime juice, harissa and honey in a large bowl. Add the beef strips and toss everything together. Leave to marinate for at least 1 hr (or up to 4 hrs if you have time).

To make the dip, whizz all the ingredients together in a food processor, then chill until needed.

Heat the barbecue or a griddle pan until smoking hot. Thread 2 pieces of beef onto each skewer, winding them around the skewer as you do, then season. Cook for 1 min on each side for medium- rare skewers, or longer if you prefer them well done. Serve warm with the dip.