Beef Kebabs With Harissa And Lemon Rice

Method for harissa

1. Place everything into a food processor and blitz until a smooth paste is formed.

Method for kebabs

1. Heat a griddle pan until hot.
2. Toss the steak cubes with the olive oil, salt and black pepper.
3. Thread onto a skewer, alternating with red onion wedges.
4. Place onto the griddle and cook on each side for 1-2 minutes until cooked to your liking - baste occasionally with the harissa.
5. Squeeze the lemon juice once cooked.

Method for lemon rice

1. Heat a sauté pan until hot, add the butter, olive oil, onion and garlic and sauté for 2 minutes until just softened.
2. Add the rice, lemon zest and juice and toss to coat in the butter.
3. Add the chicken stock and bring to a simmer, cover, reduce the heat and cook for 12-15 minutes until the rice is tender and the liquid absorbed.
4. Season with salt and black pepper then stir through the coriander.

To serve

1. Place a skewer onto the plate, pile some rice alongside and serve with a dollop of harissa.