Date Night Beef Kebab Salad
You don’t need sunshine and a BBQ to enjoy our handmade beef kebabs: no one wants to be struggling with a BBQ after a long week. I love frying them in this easy salad because they are packed full of flavour and take no time at all to cook.
(The beef Richard uses for his kebabs is of course top quality, and marinaded in a delicious Mexican inspired sauce, before being put together with fresh peppers by hand.)
This salad is also perfect for sharing between two people. It’s packed full of goodness and is really filling… Because it’s so easy it’s also perfect to make when you want to impress whoever happens to be sharing your company on a Saturday night. You can chat away and have a drink without having to worry about cooking times.
You will need:
4 Andrew’s Marinaded Beef Kebabs | Handful of torn Buffalo Mozzarella pieces | 1 avocado chopped | Bag of baby salad leaves | 1 tomato chopped | 1 nectarine or peach chopped | Balsamic vinegar and olive oil to dress
-Pull pieces of beef and pepper off of the skewers and fry for about 5 minutes on a high heat, turning every now and then. If pieces are starting to stick, just add a splash of water.
-In the meantime start to build your salad on a big platter or plate. Start with the green leaves and arrange your other chopped ingredients so it is evenly mixed.
-After 5 minutes, take a piece of meat and cut in the middle to see if it is cooked to your taste. If it is ready remove everything from the pan on to a chopping board and just slice through the meat to make sure you have more bitesize pieces.
-Arrange on top of your salad.
-Dress the salad with a drizzle of balsamic vinegar and olive oil, maybe some black pepper if you wish.
-Serve with pitta or some bread, as you wish, and enjoy!