Yield 4
2 lbs chuck roast, ½ inch cubed
1 Tbsp harissa paste
¼ cup EVOO
½ ea lemon juiced
1 Tbsp dukkah spice
1 cup Greek yoghurt
½ cup tahini
1 tsp ground cumin
¼ bu cilantro, roughly chopped
2 Tbsp. fresh mint, finely chopped
½ ea lemon zest
Salt and pepper
2 Tbsp Dukkah spice, garnish
For the Sauce:
Combine yoghurt, tahini, cumin, cilantro, mint and lemon zest. Add salt and pepper to taste and mix well. Refrigerate.
Combine EVOO, harissa paste, lemon juice together and pour over the beef and marinate for 2 hours.
When ready, thread 2 – 3 pcs of beef into bamboo skewers soaked in water. Repeat for the remaining beef. Preheat grill to medium/high heat. Spray grill with non-stick spray. Place skewers on grill and cook for 3-4 minutes in each side for medium rare or to your desired temperature. Place in desired serving dish and drizzle tahini yoghurt sauce. Sprinkle dukkah spice on top.