Strip-Loin Skewers with Herb & Citrus Labneh
by Caren McSherry
There are few different presentations of this dish, one with mini pitas and then another as a tapas plate. Labneh is as easy as straining yogurt to remove all the whey, leaving behind a thick yogurt cheese. If you do not have the time to wait, you can use Greek yogurt, the consistency is much thicker than regular yogurt and will work just fine.
Labneh Ingredients:
- 500 grams Greek yogurt
- 1 tbsp fresh basil, finely chopped
- 1 tbsp fresh parsley finely chopped
- 1 tbsp fresh cilantro, finely chopped
- 1 tbsp fresh mint, finely chopped
- 1 tbsp fresh tarragon, finely chopped
- 1 tsp kosher salt
- Juice of 1/2 fresh lemon
- 1 tsp lemon zest
- 2 tsp Dijon mustard
- 2-3 dashes of Piri Piri sauce
Beef Rub Ingredients:
- 2 tbsp granulated garlic
- 4 tbsp brown sugar
- 2 tbsp smoked hot paprika
- 1 heaping tbsp celery salt
- 2 tsp ground black pepper
- 2 tsp dry mustard powder
- 1 tsp ground cumin
- 1 tsp coriander seed, ground to a powder
- 1lb trimmed beef sirloin or fillet
- 1 package 6-inch flour tortillas
Corn Salsa Ingredients:
- 1 sweet onion cut into rings
- 2 cobs fresh corn, peeled
- 1 red pepper, cored and cut into quarters
- 1/3 cup pickled jalapeños, drained, blotted dry and chopped
- 1/3 cup chopped cilantro
- 1 avocado, cubed
- Sea salt to taste
- Juice of 1/2 fresh lime
Method:
FOR THE LABNEH:
Place the Greek yogurt in a glass bowl, stir in all the herbs, salt, lemon juice and Piri Piri. Stir well to combine and adjust the taste to suit you. Can be prepared the day ahead and refrigerated.
FOR THE BEEF RUB:
Mix all the above ingredients, except the beef and tortillas, in a bowl. Cut the beef into 1-inch cubes, trim any visible fat. Toss into the dry rub and toss to coat well. Let the meat sit for an hour or so. Thread onto skewers until ready to cook.
FOR THE CORN SALSA:
1. Cut the onions into about ¼-inch slices, then carefully insert a skewer right through the middle to make it easy to turn on the BBQ. Lightly brush the onion, corn, and red pepper with grapeseed oil and char on a hot BBQ, turning to ensure even cooking.
2. Once the veg are cooked, remove and cool. Cut the corn off the cob and add to a bowl, dice the pepper and onion, and toss in along with the jalapeños and cilantro. Stir, salt to taste. Set aside. The avocado will be added just before serving so it does not brown.
SERVING INSTRUCTIONS:
When ready to serve, brush the meat skewers with oil and sear on the BBQ on both sides until the outside is charred and the middle is pink. Remove, lightly char the tortillas on both sides, cut into quarters and arrange the bowl of Labneh, salsa, skewers, and tortillas on a board so guests can help themselves.
Serves 4-6
Place the Greek yogurt in a glass bowl, stir in all the herbs, salt, lemon juice and Piri Piri. Stir well to combine and adjust the taste to suit you. Can be prepared the day ahead and refrigerated.
FOR THE BEEF RUB:
Mix all the above ingredients, except the beef and tortillas, in a bowl. Cut the beef into 1-inch cubes, trim any visible fat. Toss into the dry rub and toss to coat well. Let the meat sit for an hour or so. Thread onto skewers until ready to cook.
FOR THE CORN SALSA:
1. Cut the onions into about ¼-inch slices, then carefully insert a skewer right through the middle to make it easy to turn on the BBQ. Lightly brush the onion, corn, and red pepper with grapeseed oil and char on a hot BBQ, turning to ensure even cooking.
2. Once the veg are cooked, remove and cool. Cut the corn off the cob and add to a bowl, dice the pepper and onion, and toss in along with the jalapeños and cilantro. Stir, salt to taste. Set aside. The avocado will be added just before serving so it does not brown.
SERVING INSTRUCTIONS:
When ready to serve, brush the meat skewers with oil and sear on the BBQ on both sides until the outside is charred and the middle is pink. Remove, lightly char the tortillas on both sides, cut into quarters and arrange the bowl of Labneh, salsa, skewers, and tortillas on a board so guests can help themselves.
Serves 4-6
Copyright (c) Caren McSherry 04/2021
