Reaper beef kabobs with chimichurri and cumin flatbreads
These fiery kabobs are marinated in Encona South Carolina Reaper Sauce, grilled to perfection, and served with a bright, herby chimichurri on top of homemade cumin-infused flatbreads.
Ingredients
Metric
Imperial
For the reaper beef kabob marinade
- 3 tbsp of Encona South Carolina Reaper Sauce
- 3 garlic cloves, minced
- 1 tsp onion powder
- 2 tbsp of soy sauce
- 2 tbsp of Worcestershire sauce
- 2 tbsp of balsamic vinegar
- salt and pepper to taste
For the reaper beef kabob
- 500g of beef rump, cut into 2-inch chunks
- 15 small mushrooms
- 1 large red onion, cut into 2-inch pieces
- 3 bell peppers, cut into 2-inch chunks
For the cumin flatbreads
- 500g of 00 flour, plus extra for dusting
- 300ml of cold water
- 100g of sourdough starter
- 10g of salt
- 1 tbsp of ground cumin
For the chimichurri
- 300ml of olive oil
- 1 tbsp of red wine vinegar
- 3 bunches of parsley, finely chopped
- 3 red chillies, deseeded and finely chopped
- 1 tsp dried oregano
- 1 pinch of flaky sea salt
- ground black pepper to taste
For the garnish
- 1 handful of flat leaf parsley, refreshed in an ice bath
- 1 red chilli, finely sliced
- 1 pinch of sesame seeds
Equipment
- Skewers
Method
Mix all kabob marinade ingredients in a bowl, add the beef, and marinate for 2 hours
- 3 tbsp of Encona South Carolina Reaper Sauce
- 3 garlic cloves, minced
- 1 tsp onion powder
- 2 tbsp of soy sauce
- 2 tbsp of Worcestershire sauce
- 2 tbsp of balsamic vinegar
- salt and pepper to taste
- 500g of beef rump, cut into 2-inch chunks
To make flatbreads, mix all the ingredients together. Knead until smooth then cover and rest for 1 hour
- 500g of 00 flour, plus extra for dusting
- 300ml of cold water
- 100g of sourdough starter
- 10g of salt
- 1 tbsp of ground cumin
To make chimichurri, mix all the ingredients together and let infuse for at least 30 minutes
- 300ml of olive oil
- 1 tbsp of red wine vinegar
- 3 bunches of parsley, finely chopped
- 3 red chillies, deseeded and finely chopped
- 1 tsp dried oregano
- 1 pinch of flaky sea salt
- ground black pepper to taste
Divide the flatbreads into four, then roll each piece out into a round flatbread
Cook on a hot, dry pan until puffed and cooked through. Wrap in a clean tea towel and set aside
Skewer the beef, peppers, onions and mushrooms. Cook under a hot grill until charred and cooked through
- 3 bell peppers, cut into 2-inch chunks
- 1 large red onion, cut into 2-inch pieces
- 15 small mushrooms
Garnish with parsley, chillies and sesame seeds
- 1 handful of flat leaf parsley, refreshed in an ice bath
- 1 red chilli, finely sliced
- 1 pinch of sesame seeds
Brought to you by Encona Sauces
Brought to you by Encona Sauces
Brought to you by Encona Sauces
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