Beef skewers with zucchini salad

Beef skewers with zucchini salad

By
From
Tiffiny's Lighten Up Cookbook
Makes
4
Photographer
Mark Roper

Ingredients

Quantity Ingredient
1 teaspoon dijon mustard
1 teaspoon rosemary, chopped
1 garlic clove, minced
2 tablespoons extra-virgin olive oil
400g beef fillet or porterhouse, cut into large cubes

Zucchini salad

Quantity Ingredient
2 zucchini, peeled lengthways into ribbons
2 tablespoons feta
1/4 cup mint, chopped
1/4 cup flat-leaf parsley
1 teaspoon extra-virgin olive oil
1 teaspoon red wine vinegar

Method

  1. If using wooden skewers, soak in water for 10 minutes beforehand to prevent them burning during cooking.
  2. Mix the mustard, rosemary, garlic and 1 teaspoon of the oil. Rub the mixture over the beef cubes, cover and marinate for 10 minutes. Thread the beef onto the skewers.
  3. Using the remaining oil, fry the skewers on a hot grill pan for 5 minutes, turning until well browned on all sides. Remove from the heat and let the skewers rest for 5 minutes.
  4. For the salad, combine the zucchini, feta, chopped mint and parsley. Dress with the oil and vinegar.
  5. Serve the beef skewers with the zucchini salad on the side.
Tags:
Tiffiny's Lighten Up Cookbook
Tiffiny
Tiffany
Hall
low
fat
weightloss
healthy
low-fat
skinny
low-calorie
diet
nutritional
tiffany
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