Shish Kebab with Yoghurt Sauce


Preparation info

  • Difficulty


Appears in

Home Made

By Yvette van Boven

Published 2011

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For the marinade

  • 1 tbsp cumin seeds
  • juice and zest of 2 limes
  • fresh ginger the length of a thumb, peeled and thinly sliced
  • 1 tbsp ginger syrup
  • 1 tbsp tamarind (Toko)
  • 3 tbsp olive oil
  • 1 tsp ground cumin
  • 1 garlic clove, crushed

For the Yoghurt Dip

  • 200 g (7 oz/¾ cup) yoghurt
  • 2 spring onions (scallions), finely chopped
  • 1 red capsicum (bell pepper), cut lengthways with seeds removed

And also

  • 400 g (14 oz) beef steak, cut into long strips
  • 8 wooden skewers, soaked in water for 30 minutes
  • or metal skewers


Briefly roast the cumin seeds in a frying pan until they release an aroma. Blend with the other ingredients for the marinade and add the steak. Leave to marinate for 3 hours. In the meantime make the yoghurt dip by combining the ingredients in a bowl. Set aside. Skewer the steak strips, in and out, like a simple basting stitch, if you like. Heat a grill pan until it smokes. Sauté the steak on both sides on high heat: it can still be a little red on the inside. Serve with the yoghurt dip.