Turn the Sunday roast into a sizzling summer barbecue with glazed beef skewers, new potato skewers and a refreshing horseradish dip.
Ainsley Harriott’s Mustard-Glazed Beef Kebabs and Baby Potato Skewers with Horseradish Dip

What could be more appetizing than a barbecued kebab? A kebab with the wonderful flavours of a traditional roast beef! It's Sunday lunch, barbecue style, with a beef ribeye marinated in mustard, Honey and thyme, served with rosemary baby potatoes and horseradish sauce. Fantastic! An ideal meal for an outdoor dinner, but if the weather isn't ideal, you can just as easily cook it on a grill pan.

Ingredients :

  • 750g beef sirloin
  • 3 tbsp Dijon mustard
  • 4 tbsp extra-virgin olive oil
  • 2 tbsp runny Honey
  • 2 tbsp Worcestershire Sauce
  • juice of ½ Lemon
  • 3 thyme sprigs, chopped
  • sea salt and freshly ground black pepper
  • For the potato skewers:
  • 16–20 baby new potatoes
  • 1 tbsp runny Honey
  • 2 tbsp extra-virgin olive oil
  • 1 tsp Dijon mustard
  • 1 tsp chopped fresh rosemary leaves
  • 3–4 large spring onions, trimmed and cut into 3cm pieces
  • For the horseradish dip:
  • 150ml soured cream
  • 1–2 tbsp freshly grated horseradish or horseradish Sauce
  • 1 tsp snipped chives
  • For the watercress salad:
  • 2 tbsp extra-virgin olive oil
  • a small bag (about 80g) watercress
  • ¼ red onion, thinly sliced
  • ½ lemon, for squeezing

Method :

  • Trim the beef and cut into cubes about 3 cm square. Put the mustard, olive oil, honey, Worcestershire sauce, Lemon juice, thyme and a small pinch of salt and pepper in a shallow dish and mix well. Add the beef, toss to coat and work the marinade into the meat. Cover and marinate in the refrigerator for at least 1 hour, preferably longer. Remove beef from refrigerator 30 minutes before cooking.
  • Meanwhile, place the potatoes in a large pot of cold salted water and bring to a boil. Cook for 14-16 minutes or until tender, then drain well. Place the honey, olive oil, mustard and rosemary in a large bowl and mix well. Pour in the potatoes, season and toss to coat. Set aside.
  • In a small bowl, combine sour cream, horseradish and chives. Season with salt, cover and chill until needed.
  • Preheat a barbecue or grill pan to medium heat.
  • Remove excess marinade from beef and thread onto skewers. Season with salt and pepper. Cook the skewers for 6-8 minutes, turning occasionally, depending on how you like your beef cooked. Once cooked, remove from heat and let rest for a few minutes before serving.
  • Thread 4-5 baby potatoes onto each of 4 skewers, alternating with pieces of spring onion. Cook for 2-3 minutes on each side, basting with the marinade, until golden and slightly charred.
  • Drizzle olive oil into a large bowl. Add the watercress and Onion and toss gently to coat the leaves with oil. Add Lemon juice to taste and season with salt and pepper.
  • Serve the beef and potato skewers on a serving platter with the salad and horseradish sauce.


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