Harissa beef skewers with guacamole
Beef rump steak, raw
640 g, (buy 800g), cut into 3cm pieces
1 medium, finely chopped
1 small, finely chopped
1 medium, deseeded, finely chopped
½ cup(s), finely chopped
2 cob(s), large, cut into 6 pieces
1 x 3 second spray(s)
- Combine harissa, lemon juice, oil and beef in a large glass or ceramic dish. Cover and place in fridge for 3 hours or overnight. Thread beef onto 12 wooden or metal skewers (see tip). Reserve marinade.
- Meanwhile, combine avocado, onion, tomato, chopped coriander and lime juice in a medium bowl. Season salsa with salt and pepper.
- Preheat a chargrill or barbecue over high heat. Cook skewers and corn for 3–4 minutes each side, basting skewers with reserved marinade, or until cooked to your liking. Serve with avocado salsa and extra coriander.