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Photo of Cumin-spiced beef and artichoke skewers by WW

Cumin-spiced beef and artichoke skewers

Total Time
30 min
15 min
15 min
Not too sure on how to add artichokes to you meals? Try these skewers that match their earthy flavour with chargrilled onion, beef and sweet potato.


Orange sweet potato (kumara)

600 g, chopped

Olive oil

1½ tbs, garlic-infused

Beef sirloin steak, raw

400 g, (buy 500g) fat trimmed, cut into 3cm pieces

Ground cumin

2 tsp

Artichoke hearts, canned, rinsed, drained

240 g, (buy 1 x 400g can), halved

Red onion

1 medium, cut into 12 pieces


4 medium, chopped

Lebanese cucumber

1 medium, chopped

Reduced fat feta cheese

80 g, crumbled

Oil spray

1 x 3 second spray(s)


  1. 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.
  2. 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.
  3. Meanwhile, combine tomatoes and cucumber in a large bowl. Sprinkle with feta and season with pepper. Serve salad with skewers and mash.


TIPS: Soak wooden skewers in cold water for 10 minutes before using to stop them burning during cooking. You can use olive oil instead of garlic-infused oil. Start cooking the potato before you get out your other ingredients.