Moroccan beef kebabs with harissa chips and grilled vegetable salad

AT A GLANCE

  • Serves 6 people

  • 1 (about 650gm) piece of beef fillet, trimmed and cut into 5cm cubes
  • 2 tbsp ras el hanout (see note)
  • 125 ml (½ cup) extra-virgin olive oil
  •  
  • Grilled vegetable salad
  • 3 large green capsicums
  • 6 small tomatoes
  • 2 Spanish onions, unpeeled
  • ½ head garlic, unpeeled
  • 80 ml (1/3 cup) extra-virgin olive oil
  • ½ lemon, juice only
  • 1 tbsp ras el hanout (see note)
  • 1 tbsp finely chopped preserved lemon rind
  • ¼ tsp ground cumin
  •  
  • Harissa chips
  • 1 tbsp harissa (see note)
  • 1 tsp argan oil (optional, see note)
  • 1 tbsp extra-virgin olive oil
  • For deep-frying: vegetable oil
  • 3 large sebago potatoes, peeled, cut lengthways into 1cm-thick chips and soaked in cold water
01   Combine beef, ras el hanout and oil in a bowl, season to taste with sea salt and freshly ground black pepper, cover with plastic wrap and refrigerate for at least 30 minutes.
02   For grilled vegetable salad, preheat a barbecue to medium-high heat and grill capsicums, turning occasionally, for about 15 minutes or until almost blackened. Remove and, when cool enough to handle, peel, remove seeds, thickly slice and place in a bowl. Meanwhile, grill tomatoes, turning occasionally, for about 4-5 minutes or until tender and just beginning to blacken. Remove, halve and add to bowl. Grill onions and garlic, turning occasionally, for 5-6 minutes or until just tender and beginning to blacken. Remove, peel, thinly slice garlic and cut onion into eighths, and add to bowl. Add remaining ingredients to bowl and season to taste.
03   For harissa chips, combine harissa, andargan and olive oils in a small bowl. Preheat vegetable oil in a deep-fryer or large saucepan to 150C. Drain potato and pat dry using absorbent paper, then deep-fry, in 2 batches, for 6 minutes or until cooked through. Drain on absorbent paper and set aside. Increase heat to 180C and deep-fry potato, in batches, for another 3-5 minutes or until golden and crisp. Drain and drizzle with harrisa oil just before serving.
04   Meanwhile, preheat a barbecue to medium heat. Thread 4-6 pieces of beef onto each of 8 metal skewers, reserving marinade, and cook, basting occasionally with marinade, for 3-5 minutes each side or until golden brown and cooked through. Serve with salad and chips.
Note Ras el hanout is a Moroccan spice blend containing up to 50 spices. It’s available from Herbie’s Spices or select delicatessens. Harissa, a North African chilli paste, is available from gourmet food stores. Both are also available from Middle Eastern grocers. Argan oil, a nutty oil widely used in Moroccan cooking, is available from Simon Johnson.

Recipe:

ANDY HARRIS

Photography:

CHRIS CHEN

Styling:

ANDY HARRIS AND VANESSA AUSTIN

Drinking Suggestion:

LIGHTLY CHILLED, FRAGRANT PINOT NOIR. , suggested by ANDY HARRIS

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