Neven's Portuguese Food Trails airs every Wednesday at 8pm on RTÉ One.
Ingredients
Serves 4-6
For the beef kebabs
- 2 garlic cloves
- 60ml red wine vinegar
- 60g honey
- 1 red chilli, roughly chopped
- 1 tbsp smoked paprika
- juice and finely grated zest of 1 lime
- 800g rump or sirloin steak, cut into 2cm pieces
- olive oil
- bamboo skewers
For the red pepper & avocado salsa
- 3-4 roasted red peppers, diced
- 1 tbsp olive oil
- 1 garlic clove, crushed
- 1 red chilli, seeded and finely chopped
- juice of 1 lime
- 1 tablespoon chopped fresh mixed herbs (such as coriander/parsley)
- 1 ripe avocado, cut in half, peeled, stone removed and diced
- salt and freshly ground black pepper
- fresh coriander sprigs, to garnish
- flatbreads, to serve
Method
For the beef kebabs
- Place the garlic, vinegar, honey, chilli, paprika, lime zest and juice in a bowl and mix until smooth. Season with salt and pepper.
- Thread the beef onto the bamboo skewers and brush with half the prepared sauce. Leave to marinade for 2-3 hours, if time allows.
- Heat a chargrill pan over high heat. Brush the skewers with oil and chargrill, turning for 8 minutes. Set aside to rest for 5 minutes.
- Serve the skewers with the avocado salsa.
