PREPARATION

  1. Preheat a grill pan/ grill to medium-high heat and brush with oil. 
  2. Prepare the Mashwiya salad. Halve the peppers and remove the stems, seeds, and ribs. Grill the peppers, tomatoes, and one head of garlic until softened and their skins are charred. 
  3. Transfer the charred vegetables to a bowl, cover tightly with cling film, let steam and cool. Peel the charred vegetables. 
  4. Place the peeled vegetables and roasted garlic in a food processor. Pulse until finely chopped. 
  5. Finely chop the remaining half head of garlic.  
  6. Toast the cumin seeds and grind them into a powder. Add the additional chopped garlic and powdered cumin to the chopped vegetables and stir to combine. 
  7. Gently stir in the olive oil and salt. Taste and adjust seasoning. Add lemon juice if desired. 
  8. Make the Flank skewers. Cut the bell peppers and red onions into large pieces for skewering. 
  9. Cut the Flank steak into large cubes and thread onto skewers, alternating with pieces of red onion or red bell pepper. 
  10. Grill the skewers on the heated grill, cooking each side for approximately 5 minutes or until a caramelized crust forms. 
  11. Serve each skewer on a plate with a generous portion of Mashwiya salad and your choice of bread. 
  12. Bon appétit! 
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Ingredients

For the skewers:

2 Red onions (280 g)

2 Red bell peppers (300 g)

¼ tbsps. Coarsely ground black pepper (1 g)

2 tsp. Olive oil (9 g)

For the salad:

5 Ripe tomatoes (425 g)

2 Green peppers (250 g)

2 Red peppers (250 g)

1 Green chili pepper (20 g)

1 ½ Garlic heads (150 g)

¼ cup Olive oil (60 ml)

1 tsp. Cumin seeds (2 g)

1 tsp. Salt (2 g)

Juice of half a lemon (25 ml)