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Marinade for Kebabs

20g smoked paprika
3 cloves garlic
5g chopped parsley
5g chopped oregano
Salt and pepper

1. Mix together, add diced beef marinate for 1hr then put on skewers.
2. Grill on medium to high heat for 10 minutes or until medium rare.
3. Serve kebabs with harissa yoghurt

Harissa Yoghurt

5g Harissa paste
50g yoghurt

1. Mix together

Harissa SBS 1½ Cups

1 red capsicum
250g small red chillies, stalks removed, roughly chopped
½ preserved lemon
1 garlic clove
1½ Tb coriander chopped
1 Tb ground cumin
½ tsp salt
olive oil, to cover

1. Preheat oven to 180°C. Place capsicum on an oven tray lined with baking paper and roast for 40-50 minutes, turning every 10 minutes, or until browned and softened. Set aside to cool. (can do on the stove top also)
2. Mince the roast capsicums, chilies, preserved lemon and garlic by hand or pulse in a food processor. Mix with the coriander, cumin and salt until well combined
3. Let the mixture stand for 1 hour, then transfer to a preserving jar and cover with oil
4. Store indefinitely in the refrigerator