Cumin-spiced beef and artichoke skewers
orange sweet potato (kumara)
600 g, chopped
1½ tbs, garlic-infused
lean beef sirloin steak
400 g, (buy 500g) fat trimmed, cut into 3cm pieces
Artichoke hearts, canned, rinsed, drained
240 g, (buy 1 x 400g can), halved
1 medium, cut into 12 pieces
4 medium, chopped
1 medium, chopped
reduced fat feta cheese
80 g, crumbled
1 x 3 second spray(s)
- Boil, steam or microwave potato until tender. Drain. Mash in a large bowl with 3 teaspoons oil. Season with salt and pepper. Cover to keep warm.
- Meanwhile, lightly spray a chargrill or barbecue with oil and preheat over medium-high heat. Combine beef, remaining oil and cumin in a medium bowl. Thread beef, artichokes and onion, alternately, onto 4 metal or wooden skewers. Cook skewers for 2–3 minutes each side or until beef is cooked to your liking and vegetables are tender.
- Meanwhile, combine tomatoes and cucumber in a large bowl. Sprinkle with feta and season with pepper. Serve salad with skewers and mash.