Grilled rump steak apricot skewer with lemon tahin yoghurt

COOK TIME
55 mins

TOTAL TIME
55 mins

Ingredients

Directions

1. 1

   For the marinade, peel garlic and ginger and cut into fine cubes. Heat 2 tablespoons of oil. Add the garlic and ginger and fry until transparent. Wash lemon hot, grate dry and grate peel thinly. Add honey, lemon peel and 2 tablespoons of water to the garlic mixture. Season with cumin and cinnamon.

2. 2

   Wash the meat, dab dry and quarter it. Place in the marinade, cover and chill for at least 1 hour. Soak the apricots in warm water for at least 30 minutes. For the yoghurt, roast sesame seeds in a pan without fat. Halve the lemon, squeeze the juice from 1 half. Stir yoghurt, 1-2 tablespoons lemon juice and tahini until smooth. Season to taste with salt and pepper. Arrange in a bowl, sprinkle with sesame seeds and sprinkle 1 teaspoon of oil. Remove meat from the marinade and dab dry if necessary. Roll up the meat pieces and put them alternately on skewers with apricots. Grill on a preheated grill for 6-10 minutes while turning. Cut bread into slices.

3. 3

   Season to taste with salt and pepper. Arrange in a bowl, sprinkle with sesame seeds and sprinkle 1 teaspoon of oil. Remove meat from the marinade and dab dry if necessary. Roll up the meat pieces and put them alternately on skewers with apricots. Grill on a preheated grill for 6-10 minutes while turning. Cut bread into slices. Arrange skewers with bread. Garnish with rosemary

4. 4

   1 1/4 hours waiting time

Nutrition Facts

KCAL
590 kcal

CARBS
60 g

FATS
17 g

PROTEINS
43 g